NutriBase 9 User's Manual

Revision date: March 13, 2011

CyberSoft, Incorporated 3851 E. Thunderhill Place Phoenix AZ 85044-6679

support@nutribase.com

Copyright 1986 - 2011 by CyberSoft, Inc. an Arizona corporation. All rights reserved.

The NutriBase Nutrient Database represents copyrighted materials and intellectual property belonging to CyberSoft, Inc. All rights are reserved. If you are interested in reprinting our nutrient data for any purpose, you must contact CyberSoft, Inc. and obtain a written license to use the nutrient data.

Please address correspondence regarding corrections and/or suggestions to: CyberSoft, Inc., 3851 E. Thunderhill Place, Phoenix, Arizona 850446679, call us at 1-877-223-5459, email us at support@nutribase.com, FAX us at 480-704-4116, or visit our web site at nutribase.com. CyberSoft Inc. assumes no liability arising out of the application or use of the data.

Table of Contents
NUTRIBASE INTRODUCTION .................................................................................... 8 HOW TO INSTALL NUTRIBASE ................................................................................. 8 INSTALLING AN ENTERPRISE EDITION OF NUTRIBASE ............................................. 8 HOW TO ACTIVATE YOUR SOFTWARE ..................................................................... 8 HOW TO DOWNLOAD FREE UPDATES ANYTIME 24/7............................................... 9 HOW TO REVIEW THE NUTRIBASE UPDATE HISTORY .............................................. 9 HOW TO OBTAIN PRODUCT SUPPORT ...................................................................... 9 HOW TO MAKE A SUGGESTION ................................................................................ 9 GETTING STARTED .................................................................................................. 9

The NutriBase Tabs ...........................................................................12 The Home Tab....................................................................................12

HOME .................................................................................................................... 13 THE INFORMATION WINDOW ................................................................................. 14

The Client Tab ...................................................................................15

ADDITIONAL CLIENT WINDOWS ............................................................................ 17 CLIENT SETUP TAB (CALLED MY SETUPS IN PERSONAL EDITIONS) ................... 17 CLIENT SETUPS - NUTRIENTS ................................................................................. 18 CLIENT SETUPS CRITERIA (PROFESSIONAL AND HIGHER EDITIONS) .................... 18 CALORIE TRACKING .............................................................................................. 18 FOOD ALARMS....................................................................................................... 19 SUCCESS CRITERIA ................................................................................................ 19 TRACKING A CLIENTS BODY WEIGHT AND/OR BODY FAT CONTENT ................... 19 CLIENT SETUPS - EXERCISE ................................................................................... 19 CLIENT SETTINGS .................................................................................................. 19 CLIENT FOLDERS ................................................................................................... 20 CLIENT PROFILES................................................................................................... 20 CLIENT CONTACT LIST .......................................................................................... 21 WEB PROFILES ....................................................................................................... 21

Food Log Tab .....................................................................................23

THE FOOD LOG WINDOW ...................................................................................... 23

Exercise Tab .......................................................................................25

EXERCISE SETUP .................................................................................................... 25 WORKOUTS............................................................................................................ 25 DAILY EXERCISE ................................................................................................... 25 THE EXERCISE WINDOW ........................................................................................ 26 EXERCISE LOGS ..................................................................................................... 27 HOW TO ADD AN EXERCISE TO NUTRIBASE .......................................................... 27

Tracker Tab .......................................................................................27

WEIGHT/BODY FAT TRACKER ............................................................................... 27 PERSONAL INFORMATION ...................................................................................... 28 TRACKER LOGS ..................................................................................................... 28 THE INFORMATION TRACKER WINDOW ................................................................. 28

Personal Foods Tab ...........................................................................29

PERSONAL FOODS WINDOW .................................................................................. 29 PFI ORGANIZER ..................................................................................................... 30 PERSONAL FOOD ITEMS ......................................................................................... 31 PFI FOLDERS ......................................................................................................... 31 ADD YOUR PFIS TO FOOD LOGS, RECIPES, MEALS, MEAL PLANS. ....................... 32 ADDING A NEW FOOD ITEM TO NUTRIBASE WINDOW........................................... 32

Meals Tab ...........................................................................................33

MEALS ................................................................................................................... 34 MEAL ORGANIZER ................................................................................................. 34 MEAL FOLDERS ..................................................................................................... 35 MEAL CRITERIA (PROFESSIONAL AND HIGHER EDITIONS)...................................... 36 CREATE A MEAL .................................................................................................... 36 PUF DISPLAY ........................................................................................................ 37 ADD YOUR MEAL TO A FOOD LOG OR MEAL PLAN................................................ 37

Recipes Tab ........................................................................................38

RECIPE ORGANIZER ............................................................................................... 38 THE RECIPES WINDOW .......................................................................................... 39 RECIPE FOLDERS ................................................................................................... 40 RECIPE CRITERIA (PROFESSIONAL AND HIGHER EDITIONS) .................................... 41 CREATE A RECIPE .................................................................................................. 41 PUI DISPLAY ......................................................................................................... 42 HOW TO ADD RECIPES TO FOOD LOGS, OTHER RECIPES, MEALS, OR MEAL PLANS42 CREATE NUTRITION FACTS LABELS (PROFESSIONAL EDITION AND HIGHER) ........ 43

Meal Plans Tab ..................................................................................44

MEAL PLANS WINDOW .......................................................................................... 45 MEAL PLANS ORGANIZER ...................................................................................... 47 MEAL PLAN FOLDERS ............................................................................................ 48 MEAL PLAN CRITERIA (PROFESSIONAL AND HIGHER EDITIONS) ............................ 48 CREATE A MEAL PLAN .......................................................................................... 49 PUF DISPLAY ........................................................................................................ 50 MEAL PLAN COPY ................................................................................................. 50 HOW TO EDIT AN EXISTING NUTRIBASE MEAL PLAN ............................................ 50

Reports Tab ........................................................................................51

THE REPORTS WINDOW ......................................................................................... 52

Graphs Tab.........................................................................................53
GRAPHS WINDOW .................................................................................................. 53

Notes and Lists Tab ...........................................................................54

PLANNER AND TO DO LIST .................................................................................... 54 SHOPPING LIST ...................................................................................................... 54 NOTES ................................................................................................................... 54 SHOPPING LIST WINDOW ....................................................................................... 55

Client Intake Module (Professional Editions and higher) .............56 Client Intake Module Tab .................................................................56
BURN A CD (AFTER CUSTOMIZING YOUR CIM) .................................................... 57 TWO WORD DOCUMENTS WE PROVIDED FOR YOUR USE WITH THE CIM .............. 58 UPLOAD A CUSTOM CIM FOR CLIENTS TO DOWNLOAD ........................................ 58

NutriBase Food Lookups (Searches) ................................................59 Sample NutriBase Food Searches (Food Lookups) ....................60
EXAMPLE ONE FOOD NAME SEARCH ................................................................... 60 EXAMPLE TWO BRAND NAME SEARCH................................................................ 60 EXAMPLE THREE ADVANCED FOOD ITEM SEARCH .............................................. 61 EXAMPLE FOUR FOOD ITEM SEARCH .................................................................. 62 EXAMPLE FIVE - VIEW ........................................................................................... 63 EXAMPLE SIX - QUERY .......................................................................................... 64 EXAMPLE SEVEN NUTRIENT DENSITY VIEW ....................................................... 65 EXAMPLE EIGHT FOOD ID .................................................................................. 66 DISPLAYING NUTRIBASE ID .................................................................................. 66 CHANGING SERVINGS SIZES .................................................................................. 67 MAKE IT AND TAKE IT EXAMPLE ....................................................................... 67 PUF DISPLAY ........................................................................................................ 68 A CONVENIENT WAY TO ADD PFIS, RECIPES, AND MEALS .................................. 68 FOOD LOG COPY .................................................................................................... 68 AUTO RECORD FOODS ........................................................................................... 68 HOW TO MOVE AN ITEM FROM ONE MEAL OR SNACK TO ANOTHER ..................... 69 HOW TO DELETE A FOOD ITEM FROM YOUR FOOD LOG ........................................ 70 EXPORTING AND IMPORTING DATA FROM THE CIM .............................................. 71 EXPORTING CLIENT INTAKE MODULE DATA TO A FILE ......................................... 71 IMPORTING CLIENT DATA FROM THE CLIENT INTAKE MODULE ............................ 71

Exporting and Importing Client Data .............................................72

EXPORTING CLIENT DATA FROM A PERSONAL EDITION OF NUTRIBASE ................ 72 IMPORT CLIENT DATA FROM A PERSONAL EDITION OF NUTRIBASE ...................... 72

Exporting and Importing PFI's, Recipes, Meals, Meal Plans........73

EXPORTING PERSONAL FOOD ITEM (PFI), RECIPE, MEAL OR MEAL PLAN ............ 73 IMPORTING PFI'S, RECIPES, MEALS, MEAL PLANS ................................................ 73

The NutriBase Button........................................................................74

EULA .................................................................................................................... 74 RECYCLE BIN......................................................................................................... 74 BACKUP ................................................................................................................. 74 RESTORE ................................................................................................................ 74

NutriBase Options .............................................................................75

GENERAL ............................................................................................................... 75 EMAIL SETUP ......................................................................................................... 75 AUTOMATIC BACKUP OPTIONS .............................................................................. 75 QUICK ACCESS TOOLBAR ...................................................................................... 76 FILE LOCATIONS .................................................................................................... 76 RESOURCES ........................................................................................................... 76

Create an Initial Assessment Report................................................76 Modify the Initial Assessment Report Template ............................76 Documentation for the USDA SR Nutrient Database ....................78
SPECIFIC UPDATES TO THIS EDITION OF THE STANDARD REFERENCE ..................... 79 CONTENTS OF THE USDA SR NUTRIENT DATABASE............................................. 81 PROXIMATES.......................................................................................................... 82 MINERALS ............................................................................................................. 84 VITAMINS .............................................................................................................. 85 LIPID COMPONENTS ............................................................................................... 91 RETENTION FACTORS ............................................................................................ 97 WEIGHTS AND MEASURES ..................................................................................... 97 ABBREVIATIONS USED IN THE NUTRIENT DATA .................................................... 99 REFERENCES FOR USDA SR NUTRIENT DATA .................................................... 100

The Canadian Food Composition Data .........................................105

INTRODUCTION TO THE CANADIAN NUTRIENT FILES ........................................... 105 LIMITATIONS TO THE DATA ................................................................................. 106 INFORMATION REGARDING CANADIAN NUTRIENTS............................................. 110 METRIC SYSTEM EQUIVALENTS FOR UNITS OF MEASURE ................................... 114 REFERENCES FOR CNF NUTRIENT DATA ............................................................. 115

Glossary of NutriBase Terms .........................................................116 The Atwater Conversion Factors ...................................................123 The 4-4-9 Method of Calculating Calorie Intake Ratios ..............125 Compensated 4-4-9 Method of Calculating Intake Ratios ...........126 The NutriBase Food Categories .....................................................127 Macros for Use with NutriBase Assessment Reports ...................129
CLIENT-RELATED MACROS ................................................................................. 129 CALORIE-RELATED MACROS ............................................................................... 130 GENERAL NUTRIENT GOAL MACROS................................................................... 131 CLIENTS MINERAL GOAL MACROS .................................................................... 131 CLIENTS VITAMIN GOAL MACROS ..................................................................... 132 EXERCISE-RELATED MACROS ............................................................................. 132 CLIENT'S FAT GOAL MACROS .............................................................................. 132 CLIENT'S FAT GOAL MACROS .............................................................................. 133 CLIENT'S AMINO ACID GOAL MACROS ................................................................ 134 MACROS FOR USE WITH NUTRIBASE CUSTOM MEAL REPORTS ........................... 135 MACROS FOR USE WITH NUTRIBASE CUSTOM PFI REPORTS ............................... 136 MACROS FOR USE WITH CUSTOM RECIPE REPORTS ............................................. 137

Information from the Web-Based Questionnaire .........................139 NutriBase Enterprise Edition Network Guide ..............................142
HOW TO INSTALL THE NUTRIBASE ENTERPRISE EDITION .................................... 142 EDIT YOUR NBPD.INI TEXT FILE........................................................................ 143 SET PERMISSIONS FOR THE PROGRAM DATA FOLDER .......................................... 143 PLACE SHORTCUTS ON EVERY WORKSTATION. ................................................... 144 THE PASSWORD FILE (NBASENET.DAT) ...................................................... 144 ACCESS SETTINGS SUMMARY .............................................................................. 147 MASTER USER PRIVILEGES .................................................................................. 147 IF YOU GET THE MAXIMUM NUMBER OF USERS MESSAGE ............. 148

NutriBase End User License Agreement .......................................149 Disclaimer .........................................................................................151

NutriBase Introduction
If you are a previous NutriBase user, this software needs no introduction. NutriBase is acknowledged as the most powerful and flexible nutrition and fitness software on the market. To help you get the most out of NutriBase, we provide you with this Users Manual. The software includes a context sensitive Help system. We also provide you with email support 24/7 (support @nutribase.com) and telephone support (877-223-5459) M-F, 9-3, Arizona time.

How to Install NutriBase

To install NutriBase, insert the NutriBase CD into your CD-ROM drive. After a few moments, the NutriBase Installation Menu will appear. Your installation CD can handle three situations: 1) Initial Installation. To install NutriBase to your computer for the first time, insert your Installation CD and follow the instructions. There is no need to check the option (during Setup) to install the NB8 to NB9 Upgrader if this is an initial installation. 2) Update Installation. To install a newer version of NB9 over the top of an older version of NB9 on your computer, just insert your Installation CD and follow the instructions exactly like you do with an initial setup. If you download this update from our web site, just Run our Setup Program and follow the instructions. As in the initial installation, there is no need to check the option to install the NB8 to NB9 Upgrader. 3) Upgrade Installation. This option upgrades your installed NB8 to NB9. During the Setup process, check the option to install the NB8 to NB9 Upgrade program. After the Setup Program is finished, you can use this application to convert your NB8 data into NB9 format. (Simple instructions will appear on the screen for you.) Install NutriBase using the installation option appropriate to your situation. If you have questions or concerns, feel free to discuss your options with us.

Installing an Enterprise Edition of NutriBase

The Enterprise Edition of NutriBase is a network edition. It is installed to your server and accessed by workstations in your facility. We recommend that this version be installed by a qualified network administrator. We include a NutriBase Enterprise Edition Network Guide section at the end of this manual (see Table of Contents) that provides the information an administrator will need to properly set up NutriBase on a server. The main user of the Enterprise Edition - the Master User - should read this section of this Users Manual to understand the privileges and options available to the Master User.

How to Activate Your Software

Three days after installing the NutriBase software, NutriBase will begin nagging you to activate your software. A purchase is required to obtain your activation information. We normally email you these codes soon after you place your order. If you need an activation sooner, just send us an email and request your Activation information. To activate the software, click the option to Active NutriBase, choose to activate on-line, then enter the License ID and password that we have emailed to you.

Once you activate NutriBase, you'll be able to download free updates from our web site without having to re-activate. A new activation is required for each new PC you install NutriBase to. Your End User License (see Appendix) entitles you to activate NutriBase on up to three PCs (for your sole personal use). You are entitled to free updates for the version you purchased. When a major new edition becomes available, you may upgrade to the major new edition at a significant discount.

How to Download Free Updates Anytime 24/7

To check to see if you have the latest version of NutriBase, visit the NutriBase web site at nutribase.com (dietsoftware.com for non-professional editions), then use the "Updates" option in the upper left corner of every page on the web site. A drop-down menu will appear. Select the version of NutriBase that you purchased. The page that follows will identify the very latest version number of the software you purchased. If you dont have the current version that is, if your version number is lower than the one that is displayed - click the link on this web page to download the latest update. We provide a link to this page in your NutriBase softwares options Resources option which you can access by starting NutriBase, clicking the NutriBase Button (the apple icon in the upper left corner), clicking on Options, then the "Resources" button.).

How to Review the NutriBase Update History

Are you interested in seeing every new feature since your currently installed version or that weve added this century? Weve itemized every update - its version number, the date of its release, and a detailed description of what is different with this update from all previous editions of NutriBase. To view our Update History Page, visit nutribase.com and click the Update History option in the upper right corner of every page on this web site.

How to Obtain Product Support

1) Click the help Link (it looks like a question mark in a blue circle) to get help context sensitive help for the window you are in. 2) If you don't find the answers you need, email your question to us at support@nutribase.com. We often send you a marked-up picture of how to resolve your issue. 3) If email help is insufficient, call us. Have your computer turned on with NutriBase running. Our toll free tech support number is 877-223-5459 (Mon - Fri, 9 - 3 AZ time).

How to Make a Suggestion

Many of the improvements and features of NutriBase came from dietitians, nutritionists, sports fitness trainers, physicians, researchers, scientists, athletes, and other users like you. If you have an idea for a new feature, report, or improvement, we'd like to know about it. Please email us at suggestion@nutribase.com

Getting Started
Keep in mind that not every feature described in this Users Manual applies to all versions of NutriBase. Many of the high-end features apply only to our NutriBase Professional and higher editions. Some of these high end

features include: Ability to create a Nutrition Facts Label and save them into publication quality image formats, save reports to a variety of formats (PDF, XLS (Excel format), RTF (a generic word processor format you can open with MS Word), CSV (Comma Separated Values), etc., the ability to create a Client Intake Module, support for a web-based questionnaire, access to 183 nutrient variables (including amino acid and fatty acid profiles), etc. To get started with NutriBase as quickly as possible, we offer are a few tips and a few things that are helpful to understand early: The first thing most new users do in NutriBase is create their Personal Profile. This involves taking a minute or two to tell NutriBase a few things about yourself. The things you tell it include basic information like your age, gender, height, weight, desired weight, etc. If you are a woman, it also asks you whether you are pregnant or lactating. You also have the option to enter in your Body Fat Content NutriBase will track your progress in terms of body fat content as well as in terms of body weight. (Many experts consider Body fat content to be a more accurate indicator of ideal weight than the published charts or Body Mass Index.) NutriBase uses this profile information you provide to determine your DRIs (nutrition goals), your Daily Calorie Allotment, and close to a total of 200 things that relate directly to this profile. These bits of information are used by the software to make accurate calculations and predictions for you and your clients. In Professional versions, you can also insert any of these bits of information directly into custom reports that you can generate. Here are two ways to move to your Profile Window: Method 1: 1) Click the Client Setup Tab (this is called My Setups in the personal editions. 2) Click the down arrow inside the Profiles Button. 3) Select the option called: Create a Profile Method 2: 1) Click the Profile icon in your Quick Access ToolBar:

I hope you noticed that Method 2 was a bit more direct. By clicking the provided shortcut, you save a bit of time and jumped directly to the capability you were seeking. This concept brings us to the next thing wed like to suggest to you about using NutriBase Once you create a profile, you can record foods to this person's profile by clicking the Food Log Tab. (The Food Log Tab will be discussed shortly.) After using NutriBase for a while, you may want to set up your Quick Access ToolBar (QAT) shortcuts.

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Its a good idea to get familiar with NutriBase before setting up your QAT (Quick Access ToolBar) shortcuts. Once you figure out which features you will be using the most, you may want to create shortcuts to these capabilities so you can jump to them quickly. Click the Profiles icon in your QAT: To setup up your Quick Access Shortcuts, click the down arrow (circled in the image to the left). What you should do next will be revealed to you. In NutriBase, you access over 90% of software functions via the RMC (Right Mouse Click). Using this RMC approach saves screen space and unclutters the interface... it also makes it easy to quickly view, understand, and implement your options. To display your options in NutriBase, just point to the section of the window that you are interested in, then RMC. The image on the right shows you what you would see if you RMC over your ingredient listing in a recipe (while using the Professional Edition). These options may vary depending on the version of NutriBase you are using. We recommend that each time you visit a new window in NutriBase, you point to a section of interest on this window and RMC. Study your options to learn what you can do at this particular location. The most common question new users ask is How to I? and the most common answer is RMC.
RMC over your ingredient listing (in a recipe) to bring this menu up. Click any option to access the function.

NutriBase (Professional and higher editions) will email your reports and screen shots to your clients without your having to leave NutriBase. To start using this feature, you must set up your NutriBase email before you can start using it. See page 75 to set up your emailer now.

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The NutriBase Tabs

Before doing anything with NutriBase, we recommend you take some time to look at each Tab in your user interface and learn what you can do in each of these sections. Knowing that something can be done and knowing where to do it are more than half of knowing how to do it. The following pages provide a brief overview of the various windows available in NutriBase. We recommend you take a look at each window and read the listing of functions you can access from each window. As you become familiar with NutriBase, you will notice that a tremendous amount of power and flexibility lures just below the surface. The user interface is deceptively simple. This is partly because it isnt loaded down with buttons to access every capability we support for each window.

The Home Tab

Think of the NutriBase Home Page as your "command and control" page. From here, you can: 1) Select which client you want to work with. You can have an unlimited number of clients organized into Client Folders for easy, alphabetical access. 2) Configure your Quick Access Toolbar to provide instant access to the functions you most frequently use. 3) Click any Tab to jump to the function you wish to perform. For example, to create a Recipe, click the Recipes Tab and to generate any type of report, click the Reports Tab, etc. 4) The graph shows you the active client's progress over time. The "active client" is the client whose name appears at the top of the windows - click the down arrow to change clients.

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5) Click the down arrow just above the graph to select your display options: show body weight, weight v. goal, body fat content, body fat v. goal, both weight and body fat, forecast future weight based on all past performance, etc. 6) Access your choice of weight loss quotes, dieting tips, software usage tips, etc. 7) The Calendar uses "Happy Faces" to indicate days on which this user did not exceed their Daily Calorie Allotment (which is calculated for you by NutriBase). The "X" icon indicates a day when the user exceeded his Daily Calorie Allotment. 8) Click the "Quick Report" button to generate a quick report that summarizes the most salient information for this client in a compact format. 9) NutriBase allows you to color-code your graphs via RMC (Right Mouse Click). This user "earned" 513 calories by exercising today... this is indicated in orange on the graph. The blue bar indicates the Daily Calorie Allotment for this user and the yellow bar indicates the actual calories eaten so far today. In NutriBase, you access over 90% of software functions via the RMC (Right Mouse Click). This approach saves screen space and unclutters the interface... it also makes it easy to quickly view, understand, and implement your options. To display your options in NutriBase, you point to the section of the window that you are interested in, then RMC. For example, to change the way your graphs look, mouse over the graph and RMC you will find you have extraordinary control over this feature. The most common question new users ask is How to I? and the most common answer is RMC. Look at the Home window. Point your mouse at the various sections of this window and RMC (Right Mouse Click). Menus will appear. Study your options to learn what you can do in each and every section of this NutriBase window. If you do this for every new window you open in NutriBase, you will learn your options very quickly. The Home Tab provides two Button options: Home and Information. Click the Home Tab to view information about the current client or user.

Home
This section provides information about the current client or user. View user tips and quotes, a Progress Calendar, graphs, generate a Quick Report, and view a variety of graphs showing weight and/or body fat progress over time or a Forecast of weight loss based on past performance (average daily calorie intake since Day One). Note: Your Quick Report gives you a snapshot of information for the current date. You can select up to 12 nutrients to include in your Quick Report. Heres how: Hover over or near your Quick report button (on your Home Page), Right Mouse Click (RMC), and select the option called Quick Report Nutrients.

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The Information Window

The Information Tab provides access to informative topics (in PDF format) that you can provide to your clients or users. This tab will allow you to view PDF documents from a variety of categories. After selecting a Major Category (from a drop-down menu similar to the one shown here), you can select a particular document to view and/or print as desired. The image below shows you some PDF documents you can view in the Nutrition for Everyone category.

You have the ability to add or remove topics and organize them any way you wish (Professional and higher editions). To do this, look in the NutriBase "Information" folder (located in the NutriBase Program Data folder). In Windows Vista and Windows 7, the folder containing your information PDF's is: c:\ProgramData\NutriBase\pdf. (By the way, ProgramData is a hidden folder.) In Windows XP, this folder is in: c:\Documents and Settings\ <username>\Local Settings\Application Data\NutriBase. Each of the topics in the Information Tab is a PDF file. Groups of related PDF files are stored in subfolders in your information folder. These folder names appear alphabetically in the drop-down menu in the upper left of your Information Window. The menu on the right lists the specific PDF articles you can display. You can add new folders to add new major menu items. Store your PDF information files in these folders. Name each PDF file as you want it to appear on the Information menu. Folders and files will self-alphabetize themselves for you in their respective menus.

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Delete existing folders to delete them as options for Information window topics. You can rename them to change their alphabetical order (or simply to change their names to something you prefer).

The Client Tab

Most often, the first thing many users do is create a profile for themselves or for another person. Although you can do this by clicking on tabs and navigating to the proper window, you can also get to the proper windows by simply clicking the appropriate icon on the "Quick Access Toolbar." To move to the Add a Profile window, click Client Setup Tab (called My Setups in Personal Editions), click the down arrow the Profiles button, then click Add a Profile. OR: Click the Profiles shortcut on your Quick Access ToolBar to jump instantly to the following window: Add a Profile Window

This is where you "log on" to NutriBase. Your provide basic information to the software so it can make a multitude of calculations and set up nutrition goals for you or your client. From here, you can: 1) Introduce yourself or a client to NutriBase by answering about a dozen basic questions: age, gender, height, weight, desired weight, etc. You can enter up to a million clients into NutriBase Professional. 2) Abbreviate the process by simply logging in with a client number or name only. 3) Select a starting date for tracking information and progress. This date can be in the past if desired. 4) Select the tracking method you will use for this client. 5) Enter in starting and desired body weight.

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6) Enter in starting and desired body fat content. This is optional, but many health experts believe that body fat content is a more accurate indicator of healthy body composition/weight. To facilitate the use of this option, we sometimes provide an incentive in the form of free digital body fat calipers with your purchase. By clicking the Continue Button, you move to the second window of the Profile section. This second window looks like this: Add a Profile - Window Two

7) From this second window, you can click the "Edit nutrient goals" button to customize your client's nutritional goals. The default values are autoselected by NutriBase based on the DRI for the client's age and gender, but you can modify any nutrient goal or establish nutrient goals for nutrients that are not addressed by the DRI's. 8) Establish your desired PCF Ratio (your percentage intake of Protein, Carbohydrates, and Fat). Use our default values - based on National Dietary Guidelines - if you like. 9) Set your maximum desired % of Saturated Fat intake. (Default value of 7% is presented.) 10) Define your Success Criteria - the factors your food intake must meet for you to earn a happy face (or gold star, check mark, etc.) on any give calendar day. 10) Define Alarms to warn you when you are selecting foods that exceed your desired parameters. For example, you may want to be notified if a serving of any food contains more than 600 mg of Sodium or 30 grams of fat. 11) Add and/or edit your contact information for this client.

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Additional Client Windows

The Clients Tab also provides access to additional windows. These windows allow you to: 1) Select your default formula for calculating a client's daily calorie needs. You may select the formula and you can modify the formula as desired. 2) Select whether your client's Food Log will be compared to a full day's nutritional requirements or to 2/3 or 1/3 of the day's nutritional requirements. 3) Organize your clients into Folders. For example, you may want to save all your weight loss clients in one folder and keep all your athletes in another. 4) Add profiles, edit existing profiles, or delete profiles. 5) Manage your client contact list. Record names, addresses, phone numbers, email addresses, home, work, family information, etc. Their email address is a link... just click to contact them. 6) This is where you go to process a Web Form created by your web-based questionnaire. (Bear in mind that this is a feature of the SE Editions available with NutriBase Professional and higher editions.) The web-based questionnaire is a web-based marketing tool. The idea is to get 100 hits a day, 700 hits a week, 35,000 hits a year. You gather contact information and personal information (age, gender, height, weight, desired weight, etc.... the information NutriBase needs to add their profile into the software). NutriBase can read this information and import it. The contact information goes into the NutriBase Contact Manager and the personal information is used to log each person in as a client. At this point, you can use NutriBase to generate a wide variety of reports for them. Save these reports in PDF format and email them back to your client.

Client Setup Tab (Called My Setups in Personal Editions)

This tab allows you to control your Client Settings (nutrient goals, how calorie needs are calculated, setting goals for protein, carbohydrates, fat, sat fat and other nutrients). In the Junior, Personal, and Personal Plus editions, this tab is called My Setups and you can add, edit, or delete the profiles for two, five, or ten users,

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depending on your NutriBase edition. This tab also lets you manage your Client Folders by allowing you to add, delete, or rename Client Folders containing lists of clients and moving clients from Folder to Folder if desired. Personal editions do not support (or need) Client Folders. A NutriBase Profile is a compilation of information about a particular client that you are working with. It contains data like their name, age, gender, height, weight, desired weight, etc. NutriBase uses this data to make calculations for this client. You can use the "Profiles" button options to add new client profiles, modify existing client profiles, or delete existing profiles. The Contact List is a grouped and organized list of your clients and their information, including personal, home, work, family information. This option lets you view your client information and to export this data to an XLS (Excel format) file or to a CSV (Comma Separated Values) file for use outside of NutriBase. The Web Profiles option allows you to have NutriBase read in data taken from your Web-based questionnaire if you use one (this is a feature of the SE Editions).

Client Setups - Nutrients

This window allows you to select DRI (Dietary Reference Intakes) settings, daily calorie formulas or methods, and calorie ratios. Choose the DRI setting that best suits your situation. Full DRI's are the most common. 1/3 DRI may apply to situations in which you are serving one meal per day rather that three. 2/3 DRI would be for situations involving two meals a day. You may select the formula used to calculate daily calorie needs by checking the appropriate radio button. If you are using an indirect calorimeter, you can select the option to enter your own RMR. The final section allows you to specify the default values for the PCF Ratio goals. These percentages must add up to 100%. Saturated Fat is, of course, a subset of total fat.

Client Setups Criteria (Professional and higher editions)

Use this window to set up the default values for client profiles you create.

Calorie Tracking
You have three options for tracking calories: "Calories In versus Calories Out with adjustments as weight changes" tracks the calories you take in from food and compares it with the calories you burn from activities and exercises. This method uses your normal daily activity level to estimate the calories you expend each day then adjusts for exercise and other activities. NutriBase adjusts your calorie requirements as your weight changes over time.

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"Calories In versus Calories Out" tracks the calories you take in from food and compares it with the calories you burn from activities and exercises. This method uses your normal daily activity level to estimate the calories you expend each day then adjusts for exercise and other activities. NutriBase does not update your calorie requirements based on your changes in weight. "24 hour" method tracks everything you eat versus every activity and exercise you perform - accounting for all 24 hours each day. This means you account for things like sleeping, eating, and sitting as well as the higher calorie burning activities that you perform each day.

Food Alarms
You can set up warnings ("Alarms") to notify you when you select foods that you wish to avoid. To set up your Alarms, click the blue "Food Alarms" link.

Success Criteria
Define what you consider to be a successful day... succeeding each day rewards you with one the Success images (that you can select). These images are displayed each day to the client or user's Calendar. This same idea is also true for the Failure images that you can select.

Tracking a Clients Body Weight and/or Body Fat Content

To enter a client or users daily body weight and/or body fat content, click the Tracker Tab.

Client Setups - Exercise

This window lets you select and/or tweak the formulas used to calculate factors related to exercise: resting heart rate, maximum heart rate, and target heart rate zones.

Client Settings
This window allows you to change the settings for three areas: Nutrients, Criteria, and Exercise. The Nutrients Window. Use this window to set the default values NutriBase will use when you work with your clients. DRI setting. You can adjust what DRI (Dietary Reference Intakes) values to use as your client's daily nutrient goals. Normally, this would be the full DRI. You can make adjustments if you are a facility that serves one or two meals a day. Daily Calories. You may select which formula you want NutriBase to use to calculate your client's daily calorie needs. You can also modify these formulas if you wish. PCF Ratio Goal. You can set a default PCF ration goal here. As long as PCF adds up to 100%, you are fine. Keep in mind these values are the defaults - the starting points for clients. You can always modify any particular client's goals as desired. Keep in mind that if you change these defaults, these new values will not be applied retroactively to existing clients... if you want the goals for existing

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clients to be different, click Profiles | Edit a profile to make changes. The Criteria Window. Use this window to set default values for how and what you track for your clients. Calorie Tracking. NutriBase offers three distinct methods for tracking calories. Select the method you prefer. Food Alarms. You can set "alarms" so that when you attempt to record a food item that exceeds or doesn't meet requirements you set up for clients. Success Criteria. This section allows you to define a successful day and assign a symbol that you can display to your Calendar (on your Home Page) for the active client. For example a successful day may mean that the active client didn't exceed her calorie goal for that day. Or perhaps she didn't exceed her calorie goal and did exceed her goal for Total Dietary Fiber. Exercise. This window allows you to control the formulas used to calculate exercise formulas used in NutriBase.

Client Folders
NutriBase supports the ability for you to create up to 26 Client Folders. Each Folder is a place you can use to store the names of people that you want to store together as a group. Typical Folder names could be: General Folder (which we include by default), LA Fitness (to store clients that belong to a particular organization), Diabetic (to store clients with a common health need, or Vegetarians (to store all your clients with this special dietary requirement). Your clients will self alphabetize by last name in each of these folders. You can move clients from one folder to another. One client may not reside in more than one folder. To move clients, select them: highlight one if you wish to move one client. Hold the Ctrl key down to "cherry pick" multiple clients. Hold down the Shift key to select a range of clients to move. Press Ctrl A to select all. After you have selected the clients to move, either click the "Move" button, or simply drag them to the target folder's tab.

Client Profiles
The "Profiles" option provides a drop-down menu that offers you three functions: Create a profile - Select this option to create a client or user profile from scratch, Edit a profile - Use this option to edit an existing client or user's profile, and Delete a profile - This option permits you to delete profiles from NutriBase. Create a Profile Use this window to create a profile for a client. Fill in the information and click the "Continue" button (or "Save profile" button). If you never want to compare this client's Food Log with their nutrient goals, you can check the "Track Food Log information only" option.

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The unique identifier and comment is shown in the Client Facts report along with all other information from this Profile window(s). Edit a Profile Use this window to edit a profile for an existing client. Fill in the information and click the ""Continue button (or "Save profile" button).

Delete a Profile This option takes you to a window used in various locations throughout NutriBase to let you select items from the list on the left and transfer them to the list you create on the right. Once you create your list, you can perform some action on it. Drag and drop items as desired. Click an item to highlight it then click the left or right arrows to move the selected item to the left or right. Click the double headed arrows to move everything to the left or right. Press and hold the Ctrl Key down and use the left mouse click to "cherry pick" a number of individual entries. Press and hold the Shift Key down and click the first and last entries in a range of entries. Use the single arrows to move the selected items left or right.

Client Contact List

This window provides two options: Information and Export. While in the Information mode, double click any name to add or edit their contact information. To export your contact information to XLS (Excel format), CSV (Comma Separated Values) or RTF (Rich Text Format a generic word processor format that MS Word can open), click the Export option at the top of the window, select the names you want to export, then right mouse click to select the format you want to export.

Web Profiles
If you purchased the SE option and had us install a web-based questionnaire to your web site, this window will let you import the data that you collected from this web-based form. To do this, select a folder to which you will save all the on-line profiles that you process. If you need to create a new folder, click the Folders Tab and click the "New folder" button. Once you have specified where you want to store your processed data, click the "Select data file" button and point to the downloaded file. We recommend you always download to the same folder.

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When we set up your Web Profile for you, we create a folder for you on our web site. This is a location where we store any web-based submissions for you to download. Here is an example of how to download your data file from your folder. Browse to your Folder. If this example, the folder address is nutribase.com/ NB/JohnDoe. So in your browser, visit http://nutribase.com/ NB/JohnDoe. Locate the file you want to download. (The name of the file will be the data that it was created.) RMC (Right Mouse Click) on the file you want to download and click the option to Save Target As

When you click the Save Target As option you can specify where you want to download this file to. We recommend you create a folder for these files and always download these files to this location. In this example, the user saved his file to a folder in his Documents Folder called Web Profiles.

To import this file into NutriBase, start NutriBase, then:

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Food Log Tab

This Tab takes you where you need to be to record food items to a person's Food Log - a list of foods eaten during the day. This can be organized into three meals and three snacks. You can also Copy a Food Log day to day(s) of the same or different person's Food Log. This is also the place to record your blood glucose and other diabetes-related information. When you enter the Diabetic Food Log Information window, be sure to RMC (Right Mouse Click) to view your numerous options. See what happens when you time stamp your meals. And if you require metric values, you can set this in your NutriBase Options section (click the apple icon in the upper left corner of the NutriBase window). And finally, you can create an Auto Record list of foods that will be automatically copied to a person's Food Log every day that you record even a single food item to.

The Food Log Window

The NutriBase Food Log is a log of everything a client ate (or will eat) over time. In this window, you can: 1) Record everything a client ate or will eat. Look up foods in the lower portion of this window... drag and drop them into the meal or snack tab as you work. See page 59 for details regarding Food Lookups. 2) Organize foods into one of three meals or three snacks per day.

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3) Edit your client's Food Log by removing foods, editing the amounts eaten, or adding new food items. 4) Lookup and record food items from the nutrient database, recipes, or Personal Food Items (foods you have added to NutriBase). 5) Create an "Auto-Record" list... a list of foods and amounts that are automatically added to your client's Food Log every day you record to their Food Log. Create different Auto-Record lists for different clients or groups of clients. 6) Resequence food items in any order you prefer. 7) Time stamp meals and snacks. (This is critical to do if you are a diabetic tracking your meals against your blood glucose levels throughout the day.) 8) Copy Food Log items to another day or days of the same or different client. 9) Display the nutrient profile for the Food Log and the Actual PCF Ratio (Protein-Carbohydrate-Fat Ratio) and your goal PCF Ratio updated in real time as you build your Food Log. Display exchanges if desired. 10) Click a button to display your Diabetic Tracking window that graphs your blood glucose levels. View PCF Ratio, Carbohydrates, Fiber, and Sugars by meal. Track and graph your blood glucose along with your exercise calories and actual carbohydrates. Track your medications, note the times for diabetic-related events, graph your blood glucose and the carbohydrates for each meal, and take a keep notes related to your experience. View nutrient intakes pictorially as graphs. 11) Automatically add all food items to a Shopping List. 12) View actual calories for the day against the client's Daily Calorie Allotment. 13) Generate a My Pyramid report with a single click. 14) Highlight any food item from your food log (the foods you have recorded), RMC (right mouse click), then choose the option to add that food item to a NutriBase Meal. This allows you to create Meals (collections of recipes, database items, and Personal Foods that represent a single meal). Look at the Food Log window and point your mouse at the various sections. RMC (Right Mouse Click) over these areas and menus of options will appear. Study your options to learn what you can do in each and every section of this NutriBase window. If you do this for every new window you open in NutriBase, you will learn your many, many options very quickly. This is the window you use to record the foods that you or a client or user has eaten. You can assign these foods to one of three meals or three snacks during the day. This window is partitioned into three areas: The Food Log (upper left corner), the Nutrient Summary (upper right corner) and the Search Screen (lower part of the screen). The first task is to locate the food item you wish to add to a person's Food Log. You can add USDA food items, Canadian Nutrient File food items, Brand Name food items, Personal Foods (Food items you have added to NutriBase), Recipes, and Meals. To locate foods, use the Food Lookup area located in the middle portion of the Food Log window (page 57). This window is included in the Food Log, Recipe Manager, Meal Manager, and Meal Plan Manager windows.

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Exercise Tab
This section allows you to: setup exercises (add exercises, move them into the infrequent exercise list, etc.), create workouts (combinations of activities and exercises), record your daily exercise, auto record a list of activities and exercises you perform every day, and keep logs of your exercise habits and routines.

Exercise Setup
This Tab allows you to organize your activities and exercises and to add new exercises when necessary. Click the sub-tabs to view your Frequent Exercises, Target Heart Rate Zone (THRZ) Exercises, Monitored exercises, and Infrequent Exercises.

Workouts
Workouts are lists for activities that you can group together. They can speed up the recording of your exercises by recording several activities at once. Once you have your workout the way you want it, click the Save option to save in the Workouts section of this (and other) windows.

Daily Exercise
Use this window to record your activities and exercises. Drag and drop exercises or double click to add them to your list for the day. You can double click to edit the duration and intensity. Auto Record Exercise - Right Mouse Click (RMC) any of the exercises in your daily exercise list (on the right side of the window) and click the "Auto record exercise" option to add the selected exercise to your Auto Record list - a list of exercises that will automatically be recorded for the active client on the days that you specify in your Auto Record list (which you access by clicking the Auto Record Tab). When you edit the intensity, you can move the slider provided. Each increment is plus or minus 10% of the normal calculation. Your Auto Record list is a list of exercises that will automatically be recorded for your active client on the days that you specify in your Auto Record list (which you view by clicking the Auto Record Tab).

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The Exercise Window

The Exercise Tab allows you to manage your exercise and workouts, target heart rate training, etc. It helps you determine how many calories your client burns from exercise. From here, you can: 1) Select and record exercises or complete workouts for the day. 2) Edit and record durations and intensities. 3) Manage Target Heart Rate Training. 4) Time stamp your exercise. If you are diabetic, this allows you to compare your blood glucose with exercise in the Food Log. The Exercise Tab also takes you to four other windows that provide additional capabilities: 1) Create, configure, and record workouts. 2) Add new exercises. Delete exercises. Edit exercises. 3) Organize exercises into categories (like Frequent and Infrequent). 4) Set up an "Auto Record" function to automatically record a list of exercises each time you log in to record exercises for this client. This can be a real time saver. 5) Maintain workout logs. Customize the logs. Print them. Export them to XLS (Excel format), RTF (a generic word processor format that MS Word can open), or CSV (Caret Separated Value format). These logs can track weight training, a running regimen, or a custom log that you can create for a specific need. You can create any number of weight training or running program templates, print them out, and give them to your clients. In NutriBase, you access nearly all software functions via the RMC (Right Mouse Click). This approach saves screen space and unclutters the interface... it also makes it easy to quickly view, understand, and implement your options. RMC over the window shown above to reveal your options.

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Exercise Logs
This option allows you to make a more detailed record of your workout. NutriBase comes with sub-tabs for Weight Training, Cycling, Running/Walking, Swimming, Rowing, or Custom. Use the Custom tab to create a new template for any sport.

How to Add an Exercise to NutriBase

To add an exercise to NutriBase, go to this screen by clicking the Exercise Tab then clicking the Setup button
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Sort the exercises based on their burn rate. Estimate the burn rate of your new exercise by placing it appropriately between two exercises that most closely match it in terms of intensity. Give the new exercise a name. Type in the burn rate (by interpolating between the two values for the exercises you selected). Then save it. It will be available to you from here forward.

Tracker Tab
This window lets you enter your body weight, log in measurements (biceps, dress size, etc.), Body Chemistry (cholesterol, urine glucose, etc.), and miscellaneous factors. You can also store information pertaining to medical conditions, physician information, hospital, insurance, pharmacy, and emergency contacts.

Weight/Body Fat Tracker

If you don't already have a shortcut to this window in your Quick Access Toolbar, please add it now. This is where you enter in your daily body weight (or body fat content if that is what you are tracking). To enter your weight or body fat content, click on the date you want to write

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the data to then type in your weight and/or body weight. When you Exit this window, your data will be saved.

Personal Information
This window is provided so you can store information pertaining to medical conditions, physician information, hospital, insurance, pharmacy, and emergency contacts.

Tracker Logs
This window allows you to log in measurements (biceps, dress size, etc.), Body Chemistry (cholesterol, urine glucose, etc.), and miscellaneous factors. You can add new items to track if you wish. Notice that as you add data, you begin to graph your progress for that tracker item. RMC to print or save to a file.

The Information Tracker Window

One of the three windows under the Tracker Tab is the Weight/Body Fat Window. This is where you log in your body weight and/or body fat content. From here, you can: 1) Enter your body weight and/or body fat content... your BMI is automatically updated. 2) Print this information. 3) Calculate your required body fat content based on the U.S. Army AR600 Body Fat specification. The other two windows available under the Tracker Window provide additional capabilities:

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1) The Logs Button takes you to a window that facilitates the recording of Body Measurements, Chemistry (blood work, urinalysis), Miscellaneous data. 2) Export your logs to RTF (a generic word processor format you can open with MS Word), CSV (Comma Separated Values) format, or XLS (Excel) format. 3) The Info Button allows you to track medical conditions, doctor, hospital, insurance, pharmacy, and emergency information.

Personal Foods Tab

Personal Food Items (PFI's) are food items that you have added to NutriBase (by key-stroking in the nutrient data) and/or foods you have located in the nutrient database that you had NutriBase convert into PFI's for you. PFI's are stored here in the Personal Foods window.

Personal Foods Window

The NutriBase Personal Foods Window allows you add new foods to NutriBase, organize them, and use them in recipes, meals, meal plans, etc. This is one of the Windows you can access. From the Personal Foods Tab, you can: 1) Drag and drop Personal Food Items (PFI's) into tabs (like Entres, Breakfast, Beverages, etc.) 2) Organize sets of Tabs into Folders (like Vegetarian, Diabetic, etc.). The PFI Button takes you to a Window that allows you to add a new food item (Personal Food Item) into NutriBase. 1) Click the PFI Button to add new food items (called "Personal Food Items" or "PFI's" in NutriBase parlance). You can enter data in units (grams, mg, mcg, IU, etc.) or as a percentage of Daily Value (as food labels often use).

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You can also add amino acid and fatty acid profiles, exchanges, and other information. 2) We have a screen shot of this window available for you to view. In NutriBase, you access nearly all software functions via the RMC (Right Mouse Click). This approach saves screen space and unclutters the interface... it also makes it easy to quickly view, understand, and implement your options. RMC over the window shown above to reveal your options.

PFI Organizer
This window allows you to organize your Personal Food Items (PFI's). Personal Food Items (PFI's) are food items that you have added to NutriBase (by key-stroking in the nutrient data) and/or foods you have located in the nutrient database that you had NutriBase convert into PFI's for you. This window is showing you the contents of the Personal Food Folder shown at the top of the screen. You can change this folder by clicking the down arrow and selecting the Folder you want to organize. You can create and use up to 26 Folders. You can create up to 36 tabs in each Folder. The All PFI tab contains all your PFI's. Any new tabs you create will contain any PFI's you put there. You can do this by dragging and dropping PFI's from the All Foods Tab. New tabs might be use labels like Desserts, Vegetarian, Beverages, etc. All PFI's will self-alphabetize within the tabs.

Take a moment to study the image above to learn how this section of NutriBase is organized. The annotations reveal your options. Create a new folder by clicking the "New folder" button. Move PFI's from

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Folder to Folder by clicking the "Move" button. You have many other options: Right Mouse Click (RMC) on the data to see your various options.

Personal Food Items

This window is the place where you would go to create a Personal Food Item (PFI) from scratch. You will need the nutrient information for any PFI you want to add to NutriBase. Enter your data into the form provided. Make sure you enter a gram weight for the serving size you define. You can enter percentages from Nutrition Facts Labels. You may add Exchange values if you want to. You also have an abundance of options you can access: Right Mouse Click (RMC) on the data to see your various options.

PFI Folders
NutriBase supports up to 26 Folders for your Personal Food Items (PFI's). Personal Food Items (PFI's) are food items that you have added to NutriBase (by key-stroking in the nutrient data) and/or foods you have located in the nutrient database that you had NutriBase convert into PFI's for you.

Note: We recommend you organize your PFIs into multiple Folders. By doing so, you benefit with quicker access to your PFIs, better organization of these Personal Foods, and faster performance.

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Add your PFIs to Food Logs, Recipes, Meals, Meal Plans.

While you are in the Personal Foods Tab, you can add a selected PFI to a Food Log, Recipe, Meal or Meal Plan. Do this by selecting a PFI (highlight it with a single click), Right Mouse Click, then select the appropriate option. For example, click Add to food log to add the selected PFI to the active clients Food Log.)

Adding a New Food Item to NutriBase Window

You can add new food items to NutriBase. Once entered, you can use these new food items in your Food Logs, Recipes, Meals, and Meal Plans. 1) You add food items to NutriBase as Personal Food Items" (PFI's). This window is your interface for adding new foods. 2) Click the "Add more nutrient values" button to add additional nutrients (vitamins, minerals, amino acids, fatty acids, etc.). 3) Use the "Add exchanges" to add ADA exchange values, if desired. 4) The "Enter values by %DV" button allows you to enter the percentage values (often provided on Nutrition Facts Labels) into NutriBase. NutriBase will convert these percentages into their actual values for you. 5) To add this PFI to a client's Food Log or to a Recipe, Meal or Meal Plan, click the "Add to..." Button (shown here on the right). 6) You can also do all of the above via the RMC (Right Mouse Click).

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Meals Tab

A NutriBase Meal is a combination of food items that represent a single meal or snack. 1) Create a Meal by combining recipes, database items, and/or personal foods you have added to NutriBase. 2) Edit the Meal, add its ingredients to your shopping list, calculate its cost, or print it out. 3) Generate a Nutrition Facts Label for your Meal. 4) Copy your Meal to your Food Log (or anyone else's). 5) Copy your Meal into a NutriBase Meal Plan (which is a collection of three meals and three snacks a day for four weeks). In NutriBase, you access nearly all software functions via the RMC (Right Mouse Click). This approach saves screen space and unclutters the interface... it also makes it easy to quickly view, understand, and implement your options. Take a moment to point at the various sections of the window shown above and RMC to list your options this is a very good way to learn what you can do where. Try this in all the NutriBase windows that you visit.

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Meals

NutriBase "Meals" are collections of foods that represent a meal or snack. This window allows you to organize your meals, create and manipulate your Folders, set up your Meal Criteria, and create Meals.

Meal Organizer

Clicking this button brings you something similar to the image above. Please take a moment to familiarize yourself with the various annotated features. This window allows you to organize your "Meals." NutriBase Meals are collections of foods that represent a meal or snack. They can include items from the nutrient database, PFI's, and recipes. You can organize your meals into "Folders." You can have up to 26 Folders. Within each Folder, you can organize Meals into as many tabs as you wish. When you are in the Meal tab, look to the very top of your NutriBase window to see which Meal is currently active. In this example, Oatmeal, toast, and coffee breakfast, is the active Meal and it resides in a Folder called "Vegetarian Breakfast." ("General" is the original default folder for Meals in NutriBase.) The "Vegetarian Breakfast" Folder shown above was created by a user. (When you first start using NutriBase, there is only one Meal Folder called

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"General.") The "Vegetarian Breakfast" Folder is currently active. If you want to organize a different Meal Folder, click the down arrow and select the Meal Folder you want to organize.

Meal Folders
NutriBase supports up to 26 Folders for your Meals.

Take a moment to study the features annotated in the image above. Create a new folder by clicking the "New folder" button. Move Recipes from Folder to Folder by clicking the "Move" button. You can create a new Meal Folder by clicking the "Folder" tab (adjacent to the Organizer tab). You can add a new Meal tab by clicking the "New tab" button. You can create as many tabs as you need in each Folder. Hover over your Meals and Right Mouse Click (RMC) to rename tabs and perform a variety of other options. The "All Meals" tab contains all your Meals. Any new tabs you create will contain the Meals you put there from the All Meals tab. You move Meals into tabs by alt-dragging Meals from the "All Meals" tab or by using your RMC. New tabs you create might have labels similar to: Breakfast - Healthy, Breakfast - Quick, Lunch - Vegan, etc. All Meals self-alphabetize themselves within the tabs. Note: We recommend you organize your meals into multiple Folders. By doing so, you will benefit with quicker access to your meals, better organization, and faster performance.

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Meal Criteria (Professional and higher editions)

Meal Criteria are a set of nutrient values that you compare your meal's nutrient content to. By default, NutriBase uses the Daily Reference Values. These values are already set up for you. NutriBase uses this standard because these are the basis of the percentage calculations used in the creation of Nutrition Facts Labels. You can create a new standard (we refer to this as clicking the "New" button. You might want to circumstances when you need to compare nutrient custom standard of reference (commonly done in special populations). a new "Criteria") by do this in special intake to your own nutrition studies for

Create a Meal
This is the window you use to create Meals. A "Meal" is a collection of items (from the nutrient database, from your Personal Foods, or NutriBase Recipes). You create a Meal by locating the ingredients, one at a time, and specifying the amount of each item you use. You specify the serving size by telling NutriBase the number of servings in this Meal or by telling NutriBase the number of grams or ounces per serving. This window is partitioned into three areas: The Meal Item List (upper left corner), the Nutrient Summary (upper right corner) and the Search Screen (lower part of the screen). The first task is to give your Meal a name. Just type in the Meal name in the Meal name edit box. Next, locate the items you wish to add to your Meal. You can add USDA food items, Canadian Nutrient File food items, Brand Name food items, Personal Foods (Food items you have added to NutriBase), and Recipes. To locate food items from the nutrient database, Personal Foods, recipes, or other Meals use the Search Screen located in the bottom portion of the Recipe window. See page 59 for information regarding NutriBase Food Search Screen functions. To add foods to your Ingredient List (located in the upper left corner of this window), highlight the food item you want to record, then click the "Add selected Item" button. Click the "View item details" button to view all the data for the selected item in a single, scrolling window. Click the "Add to my PFI" button to add the selected item to your Personal Foods listing. The Nutrient Summary section displays nutrient information for the foods you have added to your Recipe.

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PUF Display
Every food item that you add to a Meal will automatically be added to your PUF (Previously Used Foods) Display. After you have added at least one food to your Food Log, the PUF Display button will appear. When you click this button, you will get an alphabetical listing of all your previously used foods. This can save you from having to reconduct previous searches. Just select the food item and you are ready to use it. As your PUF display becomes populated with the foods you use most often, your search time will go down and your productivity will go up.

Add your Meal to a Food Log or Meal Plan

While you are in the Meal Tab, you can add a selected Meal to the active clients Food Log or to a Meal or Meal Plan. Do this by selecting a Meal (highlight it with a single click), Right Mouse Click, then select the appropriate option. For example, click Add to meal plan to add the selected Meal to a Meal Plan (NutriBase will help you locate the Meal Plan you will copy to).

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Recipes Tab
Use this window to organize your recipes, organize your folders, set up your recipe criteria, and to create recipes.

Recipe Organizer
Clicking this button brings you something similar to the image below. Please take a moment to familiarize yourself with the various annotated features. This window allows you to organize your Recipes into Tabs. You could, for instance, organize your food items that happen to be cookies all together into a single Tab called Cookies or your frozen desserts in another Tab called Frozen Treats, etc. Food items will self-alphabetize into these Tabs.

With the Organizer button, you work with one Folder (and multiple Tabs) at a time. With the Folder button option, you work with multiple Folders.

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The Recipes Window

NutriBase recipes include food items from our nutrient database, food items you may have added to NutriBase, and other recipes you have created (like sauces). Here are your recipe options: 1) Create a recipe. Include cooking instructions, preparation and cooking time, comments, and a byline (authorship). 2) Define your serving size in ounces, grams, or number of servings in the entire recipe. 3) Scale the recipe. That is, if it serves six, you can scale it to serve any other number of people - say, three people or 500. 4) Display the nutrient profile and the PCF Ratio (Protein-Carbohydrate-Fat Ratio) updated in real time as you build your recipe. Display exchanges if desired. 5) Create a publication quality Nutrition Facts Label. Include an ingredient listing (sorted in reverse order of gram weight contribution of each ingredient to the recipe). Edit all nutrient values and ingredients (in upper case or mixed case) prior to generating the label. Include allergen information. Save your label in BMP, JPG, EMF, WMF, or PDF formats. All labels conform to FDA rounding rules and percentage calculations. View, print, or save any label you create. 6) Organize recipes into a tabbed notebook. Organize notebooks into Folders. 7) Export a recipe or multiple recipes to a single file that you can tell NutriBase to email to a colleague who uses any version of NutriBase... they can import your recipe or recipes into their copy of NutriBase in one pass. 8) Import any recipe or recipes someone gives you. 9) Use any recipe as an ingredient in another recipe (i.e., using a sauce recipe as an ingredient in an entre recipe).

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10) While viewing a recipe, click an option to add this recipe to a client's Food Log, a Meal, a Meal Plan, or Recipe. 11) Resequence ingredients in any order you prefer. 12) Optionally display costing information for all ingredients. Add costing information for any ingredient. 13) Calculate your process loss (the weight change due to the process of cooking your recipe). 14) Automatically add all food items to a Shopping List. 15) Use any of over 500 NutriBase recipes - organized by special needs, including: Body Building, Vegan, Vegetarian, Diabetic, DASH (hypertension), Healthy Heart, Balanced Weight Loss, Low Carbohydrate Weight Loss, and 40-30-30 Weight Loss. You can use these recipes as building blocks for your own custom Meal Plans. In NutriBase, you access nearly all software functions via the RMC (Right Mouse Click). This approach saves screen space and unclutters the interface... it also makes it easy to quickly view, understand, and implement your options. We recommend you view the Recipes Window in your software and RMC over each section. This will reveal your many options to you. Study them. Click on them to see where they take you. By doing this in every NutriBase window, you will get up to speed with the software far more quickly.

Recipe Folders
You can also organize your Recipes into "Folders." You can have up to 26 Folders. Within each folder, you can organize recipes into as many tabs as you wish. When you are in the Recipes tab, look to the very top of your NutriBase window to see which recipe is currently active. In this example, Ambrosia Salad is the active recipe and it resides in a Folder called "General." ("General" is the default folder for recipes in NutriBase.)

The "General" Folder is currently selected. If you want to organize a different Recipe Folder just click the down arrow and select the Recipe Folder you want to organize. When you first start using NutriBase, there is only one Recipe Folder (called "General"). You can add a new Recipe Folder by clicking the "New tab" button. You can create as many tabs as you need in each Folder. Hover over your recipes and Right Mouse Click (RMC) to rename tabs and perform a variety of other options. The "All Recipes" tab contains all your Recipes. Any new tabs you create will contain the recipes you put there from the All Recipes tab. You move recipes into tabs by dragging and dropping recipes from the "All Recipes" tab or by using your RMC. New tabs you create might have labels similar to: Beverages, Desserts, Vegetarian, Fred's Specials, etc.

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All recipes self-alphabetize themselves within the tabs. NutriBase supports up to 26 Folders for your recipes. Create a new folder by clicking the "New folder" button. Move Recipes from Folder to Folder by clicking the "Move" button. Study the image below to learn more about this feature:

Note: We recommend you organize your recipes into multiple Folders. By avoiding the beginners habit of putting all of your recipes into a single Folder (like General, you will benefit with quicker access to your recipes, better organization, and faster performance.

Recipe Criteria (Professional and higher editions)

Recipe Criteria are a set of nutrient values that you compare your recipe's nutrient content to. By default, NutriBase uses the Daily Reference Values. These values are already set up for you. NutriBase uses this standard because these are the basis of the percentage calculations used in the creation of Nutrition Facts Labels. You can create a new standard (we refer to this as clicking the "New" button. You might want to circumstances when you need to compare nutrient custom standard of reference (commonly done in special populations). a new "Criteria") by do this in special intake to your own nutrition studies for

Create a Recipe
This is the window you use to create recipes. A "recipe" is a collection of food items (from the nutrient database, from your Personal Foods, or other NutriBase Recipes). You create a Recipe by locating the ingredients, one at a time, and specifying the amount of each ingredient you are using.

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You can specify the serving size by telling NutriBase the number of servings in this recipe, or by telling NutriBase the number of grams or ounces that in each serving. This window is partitioned into three areas: The Ingredient List (upper left corner), the Nutrient Summary (upper right corner) and the Search Screen (lower part of the screen). The first task is to give your recipe a name. Just type the recipe name into the Recipe Name edit box.* Next, locate the items you wish to add to your Recipe. You can add USDA food items, Canadian Nutrient File food items, Brand Name food items, Personal Foods (Food items you have added to NutriBase), Recipes, and Meals. To locate food items from the nutrient database, Personal Food Items, or other recipes, use the Search Screen located in the bottom portion of the Recipe window. Refer to page 57 for information regarding how the NutriBase Search Screen functions. To add foods to your Ingredient List (located in the upper left corner of this window), highlight the food item you want to record, then click the "Add selected Item" button. Click the "View item details" button to view all the data for the selected item in a single, scrolling window. Click the "Add to my PFI" button to add the selected item to your Personal Foods listing. The Nutrient Summary section displays nutrient information for the foods you have added to your Recipe.

PUI Display
Every food item that you add to a Recipe will automatically be added to your PUI (Previously Used Ingredient) Display. After you have added at least one food to your Recipe, the PUI Display button will appear. Click this button for an alphabetical listing of your previously used ingredients. This can save you from having to reconduct previous searches. Just select the food item and you are ready to use it.

How to Add Recipes to Food Logs, other Recipes, Meals, or Meal Plans
While you are in the Recipes Tab, you can add a selected Recipe to the active clients Food Log, to another Recipe, to a Meal or to a Meal Plan. Do this by selecting a Recipe (highlight it with a single click), Right Mouse Click, then select the appropriate option. For example, click Add to meal to add the selected Recipe to a Meal (NutriBase will help you locate the Meal you will copy to).

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Create Nutrition Facts Labels (Professional Edition and Higher)

NutriBase Professional and Enterprise Editions support the creation of Nutrition Facts Labels. To create a label, open the recipe you want to generate a label for. (If you havent created this recipe, yet, create it then open it.) After you create your recipe, click the Nutrition Facts Label button. Missing Values: A message may appear and warn you that one (or more) of the ingredients in your recipe is missing a value for one of the listed nutrients. This is because all nutrient databases contain missing values for some nutrients. If you try to primarily use UDSA or Canadian food items, this problem is minimized. This is because USDA and Canadian data contains fewer missing values than Brand Name foods (which contains many missing values. Food makers are not required to analyze their foods in depth.
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When USDA or Canadian data contains a missing value, it is usually because the food isnt believed to contain much or any of that nutrient... it is expensive to test for nutrients that experts dont even believe to be present. Enter in an allergen statement. To do so, check the box for this and type in your statement. Include an ingredient listing. To do this, check the box to include your ingredient listing. Your ingredients will be in descending order based on their gram weight contribution to your recipe. You can edit your ingredient listing as desired. (The ingredient names are truncated after the first comma included in the Food Name so edit as required.) To make permanent changes to the ingredient names, open the recipe and edit the ingredient names in the recipe itself. Click the Upper Case and Mixed Case buttons to edit the ingredient cases. Create the NFL. Create the Nutrition Facts Label by clicking the Create NFL button. All values will be rounded in accordance with the FDA rounding rules for Nutrition Facts Labels. The nutrients that are required to by presented as a percentage of daily values will be calculated for you as well. After you create the label, you can print it by clicking the Print icon. To save the label to an image format, click the Save icon (looks like a diskette). Notice you can save the label as a BMP, JPG, WMF or EMF. The BMP format is suitable for word processor documents, the JPG file will work on any web site page, and the Windows Metafile and Enhanced Metafile formats are publication quality formats that you can hand over to your printer for mass production. The label created by NutriBase is basic, yet it is by far the most popular label format in use today. If you need labels formatted differently, you may need to use a different program. Because these programs tend to be very expensive, many NutriBase users who need other formats will often take the label created by NutriBase and hand it over to a graphics artist to create the new format for their end use. This is not too difficult because all the rounding rules and percentage calculations have already been done for you. This

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may be the most economical method for you to meet various labeling requirements unless you are doing many, many labels.

Meal Plans Tab

NutriBase "Meal Plans" are collections of up to three meals three meals and three snacks organized into up to four weeks. This window allows you to organize your Meal Plans, manipulate your Meal Plan Folders, set up your criteria, create or edit your Meal Plans, and handle Meal Plan copy operations: copy from Meal Plan to Meal Plan, copy from Meal Plan to a client's Food Log, or copy a client's Food Log to a NutriBase Meal Plan.

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Meal Plans Window

A NutriBase Meal Plan is a collection of up to three meals and three snacks for up to four weeks. They generally address a special need of some kind (weight loss, body building, diabetes, etc.) From the Meal Plan windows, you can: 1) Create a Meal Plan by using your Recipes and Meals as building blocks for each day of your Meal Plan. You can also use food items from the database or food items you have added to NutriBase. 2) You can edit your Meal Plan. 3) You can organize which meals and snacks your foods are assigned to. 4) Duplicate a food item to use in another meal if desired. 5) You can add selected Meal Plan items into a new or existing Meal. 6) Add selected food items, days, or all foods in the Meal Plan to your Shopping List. 7) Save the plan, print it out, cost it, add new food items, delete existing food items, or view in-depth nutrient information for your plan. In NutriBase, you access nearly all software functions via the RMC (Right Mouse Click). This approach saves screen space and unclutters the interface... it also makes it easy to quickly view, understand, and implement your options. The NutriBase Meal Plan Tab also provides you with five additional windows that provide you with many additional Meal Plan options. Some of the things you can do here include: 1) Copy any existing Meal Plan to any existing client's Food Log. You select the Meal Plan, the calorie level, the client, the start date, and the number of iterations (repetitions of the four week plan).

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2) You can copy a Meal Plan to a new Meal Plan (that you may want to edit and save as a modified Meal Plan for a client with special needs). You can copy the entire plan or copy only selected meals and snacks. You can copy days or weeks of your plan - NutriBase lets you set up what you want to copy and how. 3) You can copy a client's Food Log into a Meal Plan you are creating. This is helpful if you have a person who is eating well but just needs a critical analysis and modifications to his eating plan. 4) Organize your Meal Plans into Folders of other similar Meal Plans. 5) Modify the nutrition standard that you compare your Meal Plans to (Default values are the Daily Reference Values used for Nutrition Facts Labels.) We recommend you view the Meal Plans Window in your software and RMC over each section. This will reveal your many options to you. Study them. Click on them to see where they take you. By doing this in every NutriBase window, you will get up to speed with the software far more quickly. The Basic Approach to Creating a Meal Plan This is an overview of a normal way of creating a Meal Plan. As you become proficient, you will understand there are a lot of things you can do to speed up the process, but it is important that you at least understand the basic approach. Here it is: First, create the recipes that you plan to use in your Meal Plan. If you are creating a Meal Plans to address the needs of a Hepatic patient, you will want to create a foundation of recipes that are specially tailored to this special need. It will make a lot of sense to put all of these recipes into their own folder so that when you go to retrieve them, you will know that any recipe you select from this Recipe Folder will be for Hepatic patients (in this example). After you have created these recipes, use them as the building blocks for your Meal plans. You build a Meal Plan one day at a time. In the image below, Week One, Day one is selected. Therefore, all foods that you look up and add will be assigned to Week 1, Day 1:

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Once you open a Meal Plan, you should know that you can add your recipes to your Meal Plan from the Recipe Tab. Take a look at the following image to see how this is done. Once you highlight the recipe(s) you want to include in your Meal Plan, RMC (Right Mouse Click) and select the option to add the selected item(s) to your Meal Plan. Notice, however, that you can also add the selected item(s) to another recipe, a Food Log, or a Meal as well.

Meal Plans Organizer

This window allows you to organize your Meal Plans. (NutriBase "Meal Plans" are collections of up to three meals and three snacks organized into up to four weeks.) Please take a moment to study the annotated image above to get a feel for what this section has to offer. You can organize your Meal Plans into "Folders." NutriBase supports up to 26 Folders. Within each Folder, you can organize Meal Plans into Tabs. When you are in the Organizer window, look to the very top of your NutriBase window to see which Meal Plan is currently active. In this example, "Vegetarian Meal Plan - 1500 calories" is the active Meal Plan and it resides in a Folder called the "General" Folder. (The General Folder is the default folder for Meal Plans in NutriBase.)

If you want to organize a different Meal Plan Folder, click the down arrow and select the Meal Folder you want to organize.

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Meal Plan Folders

You can create a new Meal Plan Folder by clicking the "Folder" Tab (adjacent to the Organizer tab). You can add a new Meal Plan Tab by clicking the "New tab" button. Create as many Tabs as you need in each Folder. Hover over your Meal Plans and Right Mouse Click (RMC) to rename Tabs and perform a variety of other options. (Always RMC over new windows to learn what your options are the most common question is How to I? and the most common answer is RMC. The "All Meal Plans" Tab contains all your Meal Plans. Any new tabs you create will contain the Meal Plans you put there from the All Meal Plans Tab. You move Meal Plans into Tabs by dragging and dropping Meal Plans from the "All Meal Plans" Tab or by using your RMC. New tabs can have labels similar to: Heart Healthy Plans, Body Building Plans, etc. All Meal Plans self-alphabetize themselves within the tabs. NutriBase supports up to 26 Folders for your Meal Plans. Create a new folder by clicking the "New folder" button. Move Meal Plans from Folder to Folder by clicking the "Move" button.

Meal Plan Criteria (Professional and higher editions)

Meal Plan Criteria are a set of nutrient values that you compare your recipe's nutrient content to. By default, NutriBase uses the Daily Reference Values. These values are already set up for you. NutriBase uses this standard because these are the basis of the percentage calculations used in the creation of Nutrition Facts Labels. You can create a new standard (i.e., a new "Criteria") by clicking the "New" button. You might want to do this in special circumstances when you need to compare nutrient intake to your own custom standard of reference (commonly done in nutrition studies for special populations).

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Create a Meal Plan

This is the window you use to create Meal Plans. A "Meal Plan" is a collection of up to three meals and three snacks. These meals and snacks can be composed of food items from the nutrient database, your Personal Food Items, or NutriBase Recipes. To create a Meal Plan from scratch, we recommend you first create all the recipes you intend to use in the Meal Plan. After you do this, you can use these recipes as the building blocks for your new Meal Plan. The Meal Plan window is partitioned into three areas: The Meal Plan Meal and Snack Lists (upper left corner), the Nutrient Summary (upper right corner) and the Search Screen (lower part of the screen). The first task is to give your Meal Plan a name. Just type the Meal Plan name into the Meal Plan Name edit box. Add a comment if desired. Add a Byline (usually your name or company name) if desired. Start with Day One of Week One. You create or edit Meal Plans one day at a time. Next, locate the items you wish to add to your Recipe. You can add USDA food items, Canadian Nutrient File food items, Brand Name food items, Personal Foods (Food items you have added to NutriBase), Recipes, and Meals. To locate food items from the nutrient database, Personal Food Items, or other recipes, use the Search Screen located in the bottom portion of the Recipe window. Refer to page 57 for information regarding how the NutriBase Search Screen functions. To add foods to your Ingredient List (located in the upper left corner of this window), highlight the food item you want to record, then click the "Add selected Item" button. Click the "View item details" button to view all the data for the selected item in a single, scrolling window. Click the "Add to my PFI" button to add the selected item to your Personal Foods listing. The Nutrient Summary section displays nutrient information for the foods you have added to your Recipe.

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PUF Display
Every food item that you add to a Food Log will automatically be added to your PUF (Previously Used Foods) Display. After you have added at least one food to your Food Log, the PUF Display button will appear. And when you click this button, you will get an alphabetical listing of all your previously used foods. This can save you from having to reconduct previous searches. Just select the food item and you are ready to use it. As your PUF display becomes populated with the foods you use most often, your search time will go down and your productivity will go up.

Meal Plan Copy

NutriBase supports three copy options for Meal Plans: Use this option to copy one day of a Meal Plan to one or more days to the same or different Meal Plan.

This option lets you copy a Meal Plan to a client's Food Log. You select the Meal Plan, specify the person to copy to, and specify the start date. When you initiate the operation, NutriBase will fill in the next four weeks of the selected person's Food Log.

Choose this option to copy from a client's Food Log to a Meal Plan.

How to Edit an existing NutriBase Meal Plan

Many NutriBase prefer to edit an existing plan to creating one from scratch. The NB Meal Plans that we include in NutriBase can be edited and saved. But you can't delete or add to the NB Meal Plans.... they are protected. You may, however, make a copy of any NB Meal Plan, save it, then edit as desired. If you want to use an included NB Meal Plan as the basis for a new Meal Plan, here's how: 1) Click the Meal Plan Tab. 2) Click the Meal Plan Copy button. 3) Click the "Meal Plan to Meal Plan" option. 4) Use the resulting window to copy all or selected part of an existing NB Meal Plan to a new Meal Plan. This new Meal Plan will be saved to one of your Meal Plan Folders (as opposed to the NB Meal Plan Folder). You can give it any name you like. 5) Click the Folders Tab and open this new Meal Plan and edit as desired.

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Reports Tab
NutriBase provides the ability to create a wide variety of reports for clients, exercise, personal food items, recipes, meals, and meal plans. NutriBase also lets you create a variety of different types of graphs for your clients. Once created, you can save them to a variety of different image formats. This NutriBase option helps you customize and create a wide variety of reports. Report types include: Client reports include Comprehensive Report, Comprehensive Summary Report, Food Log Report, Food Log Summary Report, Food Log Query Report, Calories In v. Calories Out, Food Log Composition Analysis, Food Log Ratio Report, Percent of Goals, Weekly Food Journal - Calendar View, Weekly Food Journal - Spreadsheet View, Calorie Expenditures Report, Exercise Report, Exercise Summary Report, Diabetic Report, Diabetic Summary Report, Initial Assessment Report, Detailed Client Report, Client List, Client Weight and Body Fat Report. Exercise-related reports include: List or Exercises, List of Workouts, Exercise Detail Report, Workout Detail Report, Target Heart Rate Training Zone Report. Personal Food Item reports include: PFI Listing, PFI Detail Report, PFI Macro Report. Recipe reports include: Recipe Listing, Simple Recipe Report, Detailed Report, Comprehensive Recipe Report, Composition Report, Recipe Macro Report, Recipe Cost Report. Meal reports include: Mel Listing, Simple Meal Report, Details Meal Report, Comprehensive Meal Report, Composition Report, Meal Macro Report, Meal Cost Report. Meal Plan reports include: Meal Plan Report, Meal Plan Summary Report, Meal Plan Criteria Report, Weekly Summary - Calendar View, Weekly Summary - Spreadsheet View.

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The Reports Window

This is the Tab you click to generate any kind of report. From here, you can: 1) Generate many types of reports - several different formats for each category of reports. 2) To generate a Client's Food Log report, go to the click the Client Button. Similarly, to create the appropriate buttons to generate reports for Exercise, Personal Food Items, Recipes, Meals, or Meal Plans. 3) Every type of report provides you with options. This image shows the report options available to you for your Client reports. You click the downarrow to display your report type... click the one you want to have NutriBase generate. 4) After you select a type of report, you have options (selecting nutrients, days, decimal places, etc.). These options vary, depending on the type of report you select. 5) After you generate a report, you can save it to a file. Depending on the report, you can save them in PDF, RTF (a generic word processor format you can open with MS Word), XLS (Excel format), and CSV (Comma Separated Values) formats. 6) You can email these reports on the spot to any client you want to send the report to... NutriBase features an integrated emailer.

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Graphs Tab
Use this option to create a variety of graphs that relate to your clients. Click options to see what you can do. Once you have the graph as you like, export it to a variety of options, including: BMP, GIF, JPG, WMF, and PDF formats.

Graphs Window

NutriBase provides a window for graphing virtually anything tracked in the software. Capabilities include: 1) This window allows you to select from a variety of graph styles:

2) You can select the type of graph you want. 3) Select the nutrients to include. 4) Select actual, goal, or percentage of goal for nutrients. 5) Graph exercise, weight, and/or body fat content over time. 6) When you select the "Per meal/time of day" option, you can graph your blood glucose levels vs. nutritional information vs. exercise. This is why 53

NutriBase lets you time stamp meals and exercise - it facilitates the accurate comparison of your blood glucose levels with your eating and your activities. 7) Save graphs to a variety of file formats.

Notes and Lists Tab

This option allows you to access a Daily Planner, your Shopping List, and your Notes.

Planner and To Do List

Use this window to plan your time and to manage your To Do List.

Shopping List
This is where the foods you have sent to your Shopping List appear. You can Right Mouse Click (RMC) on foods you see in other areas of NutriBase (including Recipes, Personal Food Items, Meals, and Meal Plans) to click the option to send selected foods to this list. This is where you can organize and edit your list, then print or export it as well. Note: When looking at serving amounts in your Shopping list, NutriBase always "rounds up" to the nearest whole recipe on the assumption that you will make an entire recipes rather than just a single serving of a recipe.

Notes
Use this section of NutriBase to create Notes. Generate General Notes, Client General Notes (specific to a client), and Client Day Specific notes (specific to a particular client for a specific day).

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Shopping List Window

The NutriBase Shopping List is one of the options you can reach by clicking the Notes & Lists Tab. From the Shopping List window, you can: 1) Edit, add, merge, or delete items. 2) Create new categories. 3) Print your shopping list 4) Save your shopping list in a word processor format or save it in CSV (Comma Separated Values) format for use in an external spreadsheet. To access either of these options, RMC over the shopping list and select the Export or Report options. In NutriBase, you access nearly all software functions via the RMC (Right Mouse Click). This approach saves screen space and unclutters the interface... it also makes it easy to quickly view, understand, and implement your options. The Notes & Lists Tab also supports two other windows: 1) NutriBase includes a To Do List and a Work Planner/Scheduler. 2) NutriBase also supports three types of Notes.

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Client Intake Module (Professional Editions and higher)

The NutriBase Client Intake Module (CIM) is a Windows software product that you can give to your clients. It allows them to record their own Food Log information for up to a maximum of 30 days. When they are finished, they can copy their recorded data to a USB Drive to give to you. If they prefer, they can send their data file to you as an email attachment. To send you their data file from within NutriBase, they must setup up their NutriBase Emailer. See page 75 to see how to do this. This is software you can upload to your web site or have NutriBase burn to a CD for you. Once you import this file into NutriBase, it is as if you had entered this data for them. You can quickly generate a variety of reports, save them as PDF files, post them to your web site, print out the report to hand to your client, or send them to your client as an email attachment. To send your reports or images to your clients from within NutriBase, they must setup up their NutriBase Emailer. See page 75 to see how to do this. You can customize this software. There are no per-copy fees, royalties, or any charge of any kind. You can make as many copies as you wish. Any CD's you burn are reusable. They are designed to auto-run when the user inserts their CD into their CD Drive.

Client Intake Module Tab

This Tab allows you to customize and create a Client Intake Module(CIM). 1) The Client Intake Module (CIM) is software you can upload to your web site or have NutriBase burn to a CD for you. You can give this software to a client. They can install this to their own PC and record their own food intake

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for up to 30 days. They can save this to a flash drive or email it to you as an email attachment. Once you import this file into NutriBase, it's as if you had entered this data for them. You can quickly generate a variety of reports, save them as PDF files, and post them to your web site, email them to your client as an email attachment, or print out the report to hand it to your client. 2) This window allows you to customize your CIM and burn it to a CD. You also have the option to upload this software to your web site and have your clients download directly into their PC's. 3) You can customize this software by embedding your return email address, changing the name of the software to reflect your own company or name, including your own image to appear on the CIM's Home Page, and/or include pre-made Personal Food Items you want to include. 4) You can also save this customized software to a compressed zip file for use on your web site. 5) There are no per-copy fees, royalties, or any charge of any kind. You can make as many copies as you wish. Your CD's are reusable.

This is an example of a custom Client Intake Manager. You can name the software anything you like. You can select an image to use and you can embed your return email address into the software.

Burn a CD (after Customizing Your CIM)

This option allows you to customize and then burn a Client Intake Module (CIM) CD for your client. Actually, you can customize your CIM and then upload it to your web site for your clients to download. (You can also implement an order form and have your clients pay for the service prior to downloading your CIM.) After clicking the "Burn CD" tab, customize your CIM by filling in the information you wish to include. Include your own software caption (this is

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the software's title). You can include your return email address. You can include PFI's that you want your clients to consider eating. You can specify an image to appear as a background in the CIM. If you do not specify an image, a default red apple image will appear. If you choose not to use the default image, you may create one of your own... you could use your image to advertise your business or to display your instructions to the client. The image size should be 1000 pixels wide and 280 pixels tall. You can use GIF, JPG, or WMF image formats. To burn a CD after you specify your various options, insert a blank CDROM into your CD Writer, then click the Burn button.

Two Word Documents we Provided for Your Use with the CIM
We included two Word Documents for you. They were installed and should be sitting now in your Documents Folder. They are: NB9 CIM Labels.doc - This single page Word Document contains two Client Intake Module labels. These are formatted for use with CD Stomper label stock. You are free to create your own labels, of course, but we provided these in case you needed to print a few quickly for immediate use. NB9 Sample Cover Letter for CIM.doc - This single page Word Document is a sample cover letter that you may want to use as a template for your own cover letter. Please read this over and especially look at the text in red... these ought to be edited to reflect your own information. Of course, you should edit as freely as you wish. This is just a sample letter that may be helpful in getting you started on your own letter.

Upload a Custom CIM for Clients to Download

After you customize your CIM as directed above, click the Zip button. This will put all your customization files and your CIM Setup program into a compact zip file. Upload this zip file to your web site. Create a download page that links to this file. You can link to this page after a customer pays for this service or you can simply link to it from any other page(s) on your web site if this is a prepaid service or you don't charge for this service. Your clients will need to download this zip file and double-click it doing so will reveal the files contained in this zip file. To install the CIM, just have the client double click on the file called NB9CimSetup.exe. This will install the CIM on their computer and copy all the customization files as well. Another way to install is to unzip this file by right mouse clicking on the file and clicking the Extract All option. After the files are unzipped, your client can double click on the NB9CimSetup.exe file to run the setup program. This will install the CIM on their computer and copy all the customization files as well.

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NutriBase Food Lookups (Searches)

This is the section of your window dedicated for finding food items for your Food Log, Recipe, Meal, or Meal Plan windows:

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The NutriBase Search Screen sits in the middle of the window of your Food Log, Recipe, Meal, and Meal Plan windows. The same functions are supported in each of these situations. To add foods to your Food Log (selected foods will be listed in the upper left corner of the Food Log window), highlight the food item you want to record, then click the "Add selected item" button.

Sample NutriBase Food Searches (Food Lookups)

If you follow the logic of the following sample searches, you should be well on your way to becoming an expert in looking up food items for Food Logs, recipes, meals and meal plans.

Example One Food name search

Use this search option to locate a food name. Click the appropriate button to select the database you wish to search across. In this example, the USDA & Brand databases are selected (you select this by clicking the down arrow on the right side of this button). After you type in your search string (food name), NutriBase will search across the Food Name column of every food category in the selected database and display all the hits that contain the word or words in your food name. That is, if you type in to search onion raw, the search results will only contain hits that include both of these words in any sequence. To locate more onion entries, you could search again on just onion. (Most of the entries would be raw anyway since raw is often assumed in food names unless specified (with words like sauted, fried, grilled, etc.) If you fail to locate suitable hits, try selecting another database to search across.

Example Two Brand name search

Use this search option to locate a brand name (restaurant names are also brand names). Click the appropriate button to select the database you wish to search across. In this example, the Brand database is selected. This means you will not be locating any hits that may be contained in the USDA database since it is not selected. After you type in your search string (brand name), NutriBase will search across the Brand Name column of every food category in the selected database and display all the hits that contain the word or words in your food name. That is, if you type in to search Taco Bell, the search results will

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display all the foods that NutriBase has for Taco Bell. If you search on Taco, you will see hits for Taco Bell, Del Taco, Taco John, etc. In general the shorter your search string, the more hits you will locate. So to narrow your searches, use longer search strings. If you fail to locate suitable hits, try selecting another database to search across. The USDA database contains some brand name data. And you have the option to search across both the USDA database and the Brand database at the same time if you want to.

Example Three Advanced food item search

The following is a sample search for skim milk. Notice that under Search type we selected the Advanced food item search. (Clicking the down arrow in this box will list your other search options.) The USDA Button is selected to indicate that the search will be limited to USDA (research quality) data only. You could have chosen Canadian data, Brand data, etc. Note that when you conduct this type of search, the box on the right side of the screen below the Search Button appears. You can select which columns you want NutriBase to search across. If your search fails, check to make sure these settings are correct and that you have selected the appropriate Food Categories for your particular search. We clicked the Food categories Button and selected all the NutriBase Food Categories. This is indicated by the word (All) displayed on the button. (If you select fewer Food Categories, they will be listed here for you to see.) When you are unable to locate food items, the first thing to check is that you have the appropriate Food Categories selected you wont find a Snickers bar if you told NutriBase to search across the Vegetables food category. The Advanced search allows you to narrow your search to a single or group of Food Categories.)

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Type skim milk in the Search for box, then click the Search Button to start your search. In this example, skim milk is your search string. Because this example has the AND type search selected, the search will only locate Food Items that contain both skim AND milk in its Food Name, Brand name or Description columns. (These are the three columns that are checked and therefore are the three columns you will conduct your search across.) it wont matter what order they appear in your search as long as both words are present anywhere in the selected columns, it will result in a hit.

To add one of the displayed Food Items to a Food Log (or recipe, or meal, or meal plan), highlight it then: 1) drag and drop it into the food list in the upper left of this window, 2) click the Add selected item Button, 3) or Right Mouse Click (RMC) and select the option to Add selected food item. If you click the menu box (that contains the word All in the image above, NutriBase will show you all the Food Categories that contain hits for your search string Clicking the green underlined Advanced food item search link will provide you a pop up window containing some help regarding this topic. The blue up arrow indicates that the search criteria window is open. Clicking this arrow will close the search criteria windows. In most cases, it is best to leave it open although you may want to close it when you are viewing your search results so that you have more screen to use for viewing your data.

Example Four Food Item Search

Suppose you wanted to display all the foods from McDonalds restaurants. This is simple to do. Select the Food item search (in the Search type section). Click the Brand Button to confine your search across brand name foods. (Restaurant names are considered and treated just like any other brand names.) In the Search for section, type in McDonalds. Make sure you check the box next to the word Brand in your search criteria section (below the Search Button ). Since the search string (McDonalds in this case) exists in the database column called Brand, it is important that you tell NutriBase that you want it to search this column it you dont, it will not find what you are looking for. (You can leave the checkboxes for Food Name and Description checked of unchecked it wont matter whether you search these two database columns or not since what you are looking for in the Brand column.)

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Click the Search Button to conduct your search. All food items that contain the search string McDonalds in the Brand column of the database will be displayed. Scroll through the data as desired.

To add a Food Item displayed to a Food Log (or recipe, or meal, or meal plan), highlight it then: 1) drag and drop it into the food list in the upper left of this window, 2) click the Add selected item Button, 3) or Right Mouse Click (RMC) and select the option to Add selected food item.

Example Five - View

Suppose you wanted to view your recipes. Click the down arrow in the Search type section and select the View option, then click the Recipe Button. (If you wanted to, say, search across your Personal Food Items instead of your recipes, you would click the PFI Button instead.) Click the down arrow in the menu next to the Search Button and select any folder that contains recipes. Click the Search Button to conduct the food lookup. In this case, you located 82 recipes that are present in your Vegetarian recipes folder. To add one of the displayed Food Items to a Food Log, recipe, meal, or meal plan, highlight it then: 1) drag and drop it into the food list in the upper left of this window, 2) click the Add selected item Button, 3) or Right Mouse Click (RMC) and select the option to Add selected food item.

Click a column header to sort all the data based on the value in that column. Click the header again to reverse the sort order. Do this for any nutrient.

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Example Six - Query

NutriBase permits you to conduct a Query. A Query is a sophisticated Boolean AND search. Here is a simple Query: In the Search type section, choose the Query option. Click the Select a food category button. Select a Food Category across which you will conduct your Query. (Check the Advanced option if you want to specify subcategories as well as a major Food Category.) Click the Apply Button to apply this setting. You may dismiss this window if you want to. Clicking the ALL option will check all the options or uncheck them all. Click the Setup query parameters button. The widow shown below will appear. Resize this window as desired. Use this window to define your query parameters. In this case, we are searching for Fast Food Restaurant foods. We set 500 calories as the maximum number of calories any food can contain and we told NutriBase to sort these foods from lowest calories to highest. We further specified NutriBase to display foods with at least zero protein and display them from high to low. You can specify as many or as few parameters as you wish. In general, the fewer parameters you specify, the more hits you will get. Click the OK Button when you are finished. Click the Search Button to conduct the Query. When this search is finished, notice that the foods are arranged from lowest calories to highest (up to a maximum of 500 calories. The protein values are listed from highto-low. When two foods have the same number of calories, the one with the most protein is listed first. This type of logic applies to your queries, even if you specify a large number of parameters. Play with this search option to discover how to mine your data.

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Example Seven Nutrient Density View

The Nutrient density view option allows you to optimize nutrition. It allows you to view many foods in an apples-to-apples comparison. Heres how you do this type of lookup. Select the Nutrient density view option from the Search type down-down menu. Select a Food Category. In this case, we selected Fruits. Click Apply. (You can check the Advanced option if you wish to specify subcategories of Fruit.) You can dismiss this window after you finish this step. The default calorie level is 100 calories (kcal), but you can type in a different value if you like in the kcal comparison level box. Click the USDA Button to select the research quality data from the USDA. (You can choose other databases if you like.)

Click the Search Button to conduct this search. In the search results screen below, we clicked the column header for Protein. Notice that the 732 food items in this display are now sorted from high-to-low based on the protein content of a 100-calorie serving of each fruits. In the Serving Size column, notice that each serving is for 100 calories of that food and the amount is provided in this Serving Size column for your convenience. You can click any column headers to sort all the data from high-to-low or low-to high. This allows you to compare these foods based on their values for any nutrient of interest.

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Example Eight Food ID

Every food item in NutriBase has a unique identifying number. We call this the Food ID. This allows you to positively identify a particular food item. If you double click on a food item when it is displayed in the search results screen, you will see all of the data for that food item displayed in a single, scrolling window. The first data to appear after the food name is the NutriBase Food ID. If you ever want to talk to us about a particular food entry, double click it and refer to this food item by its Food ID. That way, neither of us will have any confusion over which food entry we are discussing. If you want to look up a food by its NutriBase Food ID, simply choose the Food ID option from the Search type menu, click the USDA button to limit your search across USDA food items, then make sure you have the calorie level you want to compare the foods on in the kcal comparison level edit box. Click the Search button to conduct your Food Item search. All foods containing the search string will be displayed. (Different suffixes denote different common household measures.)

Displaying NutriBase ID
One option that you may one day want to use is to display the NutriBase ID a unique number that is give to each and every food item in the nutrient databases. The prefix to these NutriBase ID numbers is called the source code. To turn these on, click the NutriBase Button (the apple icon in the upper left corner of the NutriBase application). Click the Options Button and check the boxes for the databases in which you want to display these NutriBase ID numbers. The source code prefixes give you information as follows: SR = USDA SR data. CN = Canadian Nutrient File data from the CNF 2005 data BN = Brand Name data (including Medical Nutritionals, Supplements, and Commercial Ingredients) collected by CyberSoft, Inc. This is an example of the search display. Note the source codes displayed for USDA SR Data (using the SR designation as indicated above):

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If you have difficulty locating a particular food item, email us at support@ nutribase.com and ask us if its in our database. If it is, well reply with stepby-step instructions for how to locate it. If not, you can add it to NutriBase by clicking the Personal Foods Tab, then the PFI Button.

Changing Servings Sizes

When you add a food item to a Food Log (or Recipe, Meal, or Meal Plan), you will see a window like this one: The default method of adding a food item to a Food Log or other NutriBase format is shown you specify the amount and the units in this case, 1 cup. You have the option to assign it to a meal or snack (or do it later). The second option you may select is to specify your serving amount in calories. The food serving size will be specified in grams. This method works well if you use an accurate digital scale. It is wellsuited for creating snacks at specific calorie levels make it and take it.

Make It and Take It Example

Suppose you wanted to create pre-measured snacks at a particular calorie level say, at 200 calories per snack. The conventional method for doing this would involve setting up a ratio and using a bit of algebra. Most RDs are capable of doing this, but its time consuming, its a hassle, and you have to repeat this entire process with every new food. And if you want to create a mixture say, a combination of two ingredients that total 200 calories, thats an even more involved and time consuming process. With NutriBase, theres an easier way to do this. This method requires an accurate digital food scale that measures in grams. Heres an example: Suppose you wanted to create snack packs containing 200 calories of a high fiber cereal. Heres how: Click the Recipe Tab. Locate the cereal you want to use. When you add it to your Recipe, youll see a dialog box that lets you adjust the serving size. Select the second option the one that allows you to specify servings in calories. Enter in 200 as your calorie amount. Click your mouse cursor inside the Servings Size in grams edit box to update the gram weight. This is the gram weight for 200 calories of this item. Measure out this number of grams, pour it into a zip lock bag... make it and take it!

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PUF Display
Every food item that you add to a Food Log will automatically be added to your PUF (Previously Used Foods) Display. After you have added at least one food to your Food Log, the PUF Display button will appear. And when you click this button, you will get an alphabetical listing of all your previously used foods. This can save you from having to reconduct previous searches. Just select the food item and you are ready to use it. As your PUF display becomes populated with the foods you use most often, your search time will go down and your productivity will go up.

A Convenient Way to Add PFIs, Recipes, and Meals

Say you have a Recipe that you want to add to a clients Food Log. You could use the Food Item Search (across Recipes) to locate the recipe, then add it to a clients Food Log. But you dont have to. This may be faster in some situations: Click the Recipe Tab. Click your Folders button and click on a Recipe Folder containing recipes. Highlight a recipe to add to a clients Food Log, then RMC (Right Mouse Click). Note that you can add this Recipe to a clients Food Log, to a Recipe, to a Meal, or to a Meal Plan. Choose the option you want NutriBase to perform for you. This method is available to you in Personal Foods, Recipes, Meal, and Meal Plans. And you can copy any selected item into a Food Log, Recipe, Meal, or Meal Plan.

Food Log Copy

Use this option to copy your Food Log for one day to one or more days of the same or different Food Log. The operation is straight forward: select the people you will copy "from" and "to" - these can be the same person on different days. Select the Food Log day to copy then select the day(s) to copy to. The radio buttons provide you with options regarding what you will copy. When you are finished, click the "Copy foods" button.

Auto Record Foods

This window shows you a list of "Auto Record" foods foods that will be automatically copied to a person the first time you record a Food Log entry for that person each day. To add foods to this list, open the Food Log for the person you want to attach this list of foods to. Record all the food items you want to have automatically recorded. Select all the foods you want to move to your list. Click the "Auto Record" button to move a copy of these food items to your Auto Record list. Once you have created your Auto Record List, you may edit this list at any time by deleting items as desired. Add items as described above. Every time you record an item to this person, the entire list of items in your Auto Record will be recorded for you as well.

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How to Move an Item from One Meal or Snack to Another

One day, you may make a mistake and copy a food item to say, the Lunch Tab when you meant to copy it to say, the Breakfast Tab. You can fix this: Click the Lunch Tab and highlight the food item you intended to place into the Breakfast tab. RMC (Right Mouse Click) and choose the option to "Remove" this item from this Tab. This operation only removes the food item from the meal or snack tab that you are working in - the food item still remains in your All Foods Tab. Next, click the All Foods Tab and locate the food item you just removed from your Lunch Tab. Highlight it. RMC and choose the option to Copy the item to the Breakfast Tab. Note: If you prefer, you can Alt-Drag the food item to another meal or snack tab. "AltDrag" means to hold the Alt key down and while continuing to hold it down, drag the item (using your mouse cursor) to the desired tab.

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How to Delete a Food Item from Your Food Log

In the example above, you didn't actually "delete" a food item when it is sitting in a Meal or Snack tab - you simply "removed it" form the Meal or Snack Tab. When you are in a Meal or Snack tab, you only have the "Remove" option. The Remove option removes the selected item from your meal or snack, but not from your All Foods Tab where all your food items for the day exist. Delete a food item by opening the All Foods Tab, highlighting the food item(s) you wish to delete from the Food Log for this day. RMC (Right Mouse Click) and select the "Delete selected item" option. (If you prefer, you can simply press the Delete key on your keyboard.) The "Delete operation actually deletes the food from this Day's Food Log. It will also disappear from any meal or snack tab that it may have been assigned to. Have All Foods Been Assigned to a Meal or Snack? When you create a Report (by clicking the Report Tab and selecting the type of report you want to create), you will want the Food Log items listed in all your Meals and Snacks to equal the tally of foods in your All Foods Tab. This will only happen if you have assigned all the foods in your All Food Tab to Meals and Snacks. Its easy to check to see if all foods have been assigned to a Meal or Snack: Click the All Foods Tab (in the Food Log Tab), RMC, then select the Copy item to meal tabs option. This will only list the food items that have not already been assigned to a Meal or Snack.

There is another way to check to see if your food items have been assigned to a Meal or Snack. Just look at your Food Log display. The food items that have not been assigned show a ? to indicate this:

RMC over this display and notice you can select the columns of data you want to have displayed. (The Food ID column is turned on or off by clicking the NutriBase Button (the apple image in the upper left corner of NutriBase) and then clicking the Options Button.)

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Exporting and Importing Data from the CIM

These two functions allow your clients who are using the Client Intake Module (CIM) to transfer their data out (export) of their CIM to give to you. You, in turn, would transfer their data into (import) your copy of NutriBase Professional or higher.

Exporting Client Intake Module Data to a File

When your clients finish recording their Food Log for the number of days youve suggested to them (three days is a common recommendation), they will need to take their data and transfer it out of NutriBase (export it) to a data file and give it to you. They can save this data file to say, a USB Drive or other removable media and bring it to you so you transfer their data in (import) to your copy of NutriBase. They also have the option to save their exported data file and send it to you as an email attachment. NOTES: 1) The file that will be created will have the name that the CIM user specifies for that file and a file extension of n8cim. A useful file name is often simply the users name. 2) To send their data file to you from within NutriBase, they must have their NutriBase Emailer set up. See page 75 to see how to do this.

Importing Client Data from the Client Intake Module

You can import the data that your client exported for you from the NutriBase Client Intake Module (CIM) that you provided for them. You will recognize this file because it will end with a file extension of "n8cim". It is the same file that your clients can create in the NutriBase Junior, Personal, or Personal Plus editions. There are two basic ways to import this data into NutriBase: 1) If you have NutriBase Professional or higher installed on your PC and you receive this file in an email as an attachment, just open the email and double-click on the attachment. You will recognize the CIM file because it will end with the n8cim extension. 2) If the file is sitting on a USB Drive, you can open Windows Explorer and view the files on the USB Drive. Then double-click on the file you want to import. 3) You can also start NutriBase (Professional or higher). Click the NutriBase Button (the apple icon in the upper left corner of NutriBase). Click the Client import option. Then locate the file to import it into NutriBase.

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Exporting and Importing Client Data

The purpose of these two features exporting and importing - is to permit users of NutriBase Junior, Personal, or Personal Plus to transfer all of their records food logs, personal information, exercise, etc. out (export) of their personal; edition version of NutriBase and to allow the nutrition and health professional (who uses NutriBase Professional or higher edition) to transfer this data in (import) to their copy of NutriBase.

Exporting Client Data from a Personal Edition of NutriBase

This capability allows users of the NutriBase Junior, Personal, and Personal Plus Editions to take their NutriBase records and transfer it out (export) it from their copy of NutriBase to a data file that can be later be transferred into (imported) a copy of NutriBase Professional (or higher edition). Users can obtain one of these three personal editions by visiting dietsoftware.com and ordering a copy or by purchasing a copy from their nutrition counselor. (Professional users can purchase resale versions from CyberSoft at a wholesale price.) To export your Client Data, click the Export tab its the last Tab across the top of your NutriBase window - then click the appropriate dates and options. The file that will be created will have the name you specify for that file and a file extension of n8cim. You can email the resulting file by clicking the Export & Email option. To send you their data file from within NutriBase, they must setup up their NutriBase Emailer. See page 75 to see how to do this.

Import Client Data from a Personal Edition of NutriBase

If you are using NutriBase Professional (or higher) edition, you may want to import your client's data from time to time. This would happen if you sold your customer a copy of one of our personal editions (Junior, Personal, or Personal Plus editions) and had them recording everything they ate over some time period. Whenever you wanted, you could ask them to export their Client Data to a file and email the results to you. This ability to import client data from a person edition of NutriBase allows users of the Professional NutriBase (and higher) editions to transfer their clients data files in (import) to their copy of NutriBase. This import option is supported only in the NutriBase Professional and higher editions. This information is contained in a file that may have been emailed to you (as an email attachment) or given to you on some sort of media - like a USB Drive. You will recognize the client information file because it will end with the n8cim extension. The user specifies the file name a good choice for the file name would be their actual name. 1) If you get this data as an attachment to your email, you can double-click on the attached file. NutriBase will process this file and import the data into your Professional or higher edition for you. 2) If they provide you a file on say, a USB Drive, just view their file and double-click on the file they sent to you. You will recognize this file because it will have the file name that they assigned to it and a file extension of

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"n8cim".A good choice for the file name would be the clients actual name. 3) To import a client's data while you are running NutriBase, click the NutriBase Button and click the Client Import button. Point to the file it will have the file name that your client gave it plus a file extension of N8cim.

Exporting and Importing PFI's, Recipes, Meals, Meal Plans

You can transfer the content (export) of any NutriBase Personal Food Item (PFI), recipe, meal or meal plan very easily. Once this information is exported to a file, you can give that file to any other NutriBase user and they can transfer that data in (import) to their copy of NutriBase. The major versions of NutriBase that create the files and import the files must be the same. For example, NutriBase 9 can import files that were exported from NutriBase 9, but not from files exported by NB7 or earlier versions.

Exporting Personal Food Item (PFI), Recipe, Meal or Meal Plan

To export any NutriBase Personal Food Item (PFI), recipe, meal or meal plan, go to the appropriate Tab (i.e., go the Recipe Tab to export a recipe or recipes). Click the Folder Button for this Tab. Highlight the recipe or recipes you want to export. You can simply click on a single recipe if you only want to export one recipe. You can hold the Shift key down and use the mouse to select the first and last recipe in a range of recipes. Or you can hold the Ctrl key down and use the mouse to cherry pick the recipes you wish to export. Once you have selected the recipes you want to export, Right Mouse Click (RMC) and click the Export selected option. This will create a file that uses the file name that you provide plus the n8im extension. By default, the file will be saved to your Windows Documents Folder. You can change this default location by going to NutriBase Options, then clicking the Locations option. (Go to NutriBase options by clicking the NutriBase Button - the apple icon in the upper left corner of the NutriBase window).

Importing PFI's, Recipes, Meals, Meal Plans

NutriBase allows you to import Personal Food Items (PFI's), Recipes, Meals, or Meal Plans that have been exported by other copies of NutriBase. You can obtain these NutriBase files from friends, associates, and/or a nutrition counselor using NutriBase. As long as these files were created with the same version of NutriBase (say, NB9) the files will be compatible across the entire NB9 family Junior through Professional and Enterprise. There are two ways to import this type of data: Importing by Double Clicking the File - You can import a NutriBase PFI, Recipe, Meal, or Meal Plan by simply double clicking on its file name. You will recognize these files because they end with a file extension similar to: "n8im." If you have NutriBase installed on the same PC that hosts your email program, you can simply open the email and double-click the attachment. Otherwise, view the file in Windows Explorer or My Computer and double click on the file name to import it into NutriBase. Importing from within NutriBase - If you want to import a NutriBase PFI, Recipe, Meal or Meal Plan file while you are working in NutriBase, go to the Folder Tab for the data you want to export. For instance, if you want to import a Recipe, click the Recipe tab then the Recipe Folders tab.

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In the Folders tab, Right Mouse Click (RMC) and select the Import option. Browse to the recipe file you wish to import. The files you are looking for will have a file extension of "n8im". When you import from within NutriBase as described above, NutriBase will only display files with this extension. If you import a PFI, the PFI will appear under your Personal Foods tab. If you import a Meal, it will appear under your Meals tab, etc.

The NutriBase Button

To access your NutriBase Button capabilities, click the NutriBase Button in the upper left corner of the NutriBase window. This button provides access to several options including viewing your End User License Agreement, restoring deleted PFI's, Recipes, Meals, and Meals Plans, and your Backup and Restore functions.

EULA
After clicking the NutriBase Button, click the "EULA" button to view your End User License Agreement.

Recycle Bin
After clicking the NutriBase Button, click the "Recycle" Button to select the type of file you wish to retrieve from the NutriBase Recycle Bin. Your options include the restoration of Personal Food Items (PFI's), Recipes, Meals, and Meal Plans.

Backup
Click the "Backup" button to perform a Manual Backup. This is a backup you perform whenever you feel like making one. Anytime you do a lot of work in NutriBase, its a good idea to make a backup. It may be a better idea to have NutriBase schedule automatic backups by clicking the Options button located at the bottom of this window (more on this soon).

Restore
After clicking the NutriBase Button, click the "Restore" button to restore a NutriBase backup. It is imperative that you restore a backup for the version you are currently using. For example, NB9 can restore NB9 backups, but not NB7 backups. NOTE: Users use the Backup and Restore features to move data from one PC to another.

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NutriBase Options
Click the NutriBase Button - the red apple in the upper left corner of your NutriBase window, then click the "Options" button at the bottom of the resulting window to access and view the NutriBase Options. Doing so takes you to the NutriBase Options window. You will see several choices, including Backup, Restore, Client Import and a button labeled: Options. Clicking this Options button will take you to a window that offers additional choices, including: General options, Email Setup, Automatic Backup, Quick Access Toolbar, File Locations, and Resources.

General
Click this button to access the General options - options that allow you to control a few global features of NutriBase. Click the options as desired to change the settings.

Email Setup
One very important NutriBase option in this window is the Email Setup. This is where you set up your Email application so you can send reports and images to associates using the integrated NutriBase Email program. There are two ways to set up your integrated NutriBase Emailer. One is to use the information that you use with your current POP3 email program. This requires you to know your current POP3 mail settings like your User Name, password, Incoming Mail Server Address, SMTP Server Address, etc. This is fine if you have this information or know how to obtain it. THERE IS AN EASIER WAY FOR THOSE OF YOU WHO DONT KNOW HOW TO LOCATE THE INFORMATION REQUIRED ABOVE. This method requires you to obtain to a free Gmail account and to use that to set up your Emailer. This is often the easiest way to setup your Emailer. Heres how: 1) Visit Google.com and click the "Gmail" option at the top of the Google home page. "Gmail" is Google's name for their free email service. Obtain a free Gmail email account. When you do this, youll obtain an email address and a Gmail password. Remember these two things accurately. Write them down if necessary. 2) Click the NutriBase Button (the red apple icon in the upper left corner of the software). Click the Options button. Click the "Email Setup" option. Type in your Gmail email address and your Gmail password. Click the OK Button. You are now ready to use the NutriBase Emailer. Whenever NutriBase can email something for you, this symbol will be displayed either at the top of a report or in the Quick Access Toolbar. Click this image if you want to send the visible window screen shot or a report.

Automatic Backup Options

Click this button to set up your automatic backup schedule for the data (PFI's, Food Logs, Recipes, etc.) you create with NutriBase.

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Quick Access Toolbar

This option provides a method for customizing your Quick Access Toolbar. After you learn which functions you use the most, take a moment to review this option to make sure that you include shortcuts to these functions.

File locations
Use this option to see the default locations for the various types of files used or created by NutriBase. You can use this option to change these default locations when desired.

Resources
This option provides you with links to resources related to NutriBase.

Create an Initial Assessment Report

The Assessment Report (NutriBase Professional and higher editions) is a client-specific report that allows you to generate a customized multi-page Initial Assessment Report. To access the Initial Assessment Report capability, click the Reports Tab, then select the client for whom this report will be. (Change Folders as needed by clicking the down arrow The General Folder is selected in the image below.)

Select a report type of Initial Assessment Report. To generate an assessment report, click the "Create report" button.

Modify the Initial Assessment Report Template

A "template" file is a file (that you can edit) that represents the desired report. It contains all the formatting (tables, tabs, boldface, point size, fonts, etc.) that will appear in the final report. The only difference between the final report and the template file is that NutriBase "macros" are inserted in place of the required data. NutriBase "macros" are strings of text that act as placeholders for other information. This allows you to create a customized report template that will suit a wide variety of clients.

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Every NutriBase macro begins and ends with a caret symbol ("^"). For example, the macro ^LastName^ is a placeholder for the selected client's last name. And ^Salutation^ is the placeholder for the selected client's salutation ("Ms." or "Mr.") as appropriate for their gender. Any time you see ^LastName^ in your Template File, it will be replaced with the clients actual last name in the final report that you create. To create a new assessment report template, open an existing template file, edit it as desired, then us the "Save" or "Save As" option. You can use the same macro as many times as you wish throughout your report. You can add macros as desired to include additional information. Anything you type literally will appear in your report as is. To see a list of all the macros available to you, click the green and underlined link labeled Assessment report macros. These macros are listing near the end of this manual as well. Make sure the template you want NutriBase to use is selected in the drop down menus provided. You can create several templates for each client situation (whether they are trying to lose, gain or maintain their body weight) and these drop down menus let you select the template you want to use for this particular report. Reports ending in RTF (a generic word processor format). You can open an RTF with MS Word if you like and you can save it in Doc or Docx format if you want to. Reports ending in HTM are HTML formatted these are web page formats. Initially, there are three template files for you to edit. The assumption is that you will provide clients with different information depending on whether they wish to lose, gain, or maintain their current body weight. You may add as many new template files as you require. To see the relationship between the template file and the actual assessment report, first look at a template file then look at the report that it produces. Notes: a) We recommend you generate a report after you edit a template to assure it is error-free. b) If you misspell a macro, it will appear in the report as "UNDEFINEDMACRO". If you see this in your final report, take note of where it appears and fix it in your template file. c) If you are missing a "^" (caret) symbol in your template, you will have problems. Every macro must have one and only one caret symbol at the beginning and one and only one caret symbol at the end of each macro. d) When the "UNDEFINEDMACRO" note appears in your report, the remaining macros may become unreliable. One thing you will likely want to do right away is to assure that your company name will appear in your Initial Assessment reports. Do this by clicking the "Header setup" button and type in your company information.

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Documentation for the USDA SR Nutrient Database

A nutrition manager is reliable to the extent that its data is reliable. When you choose to work with the "Research Quality Nutrient Database," you will access the USDA Nutrient Database for Standard Reference, the vitamin and mineral supplements category, and the medical nutritionals category (enteral and parenteral products). The information available for display will vary with the NutriBase version you are using. Introduction to USDA SR Data USDA Nutrient Database for Standard Reference - The USDA Nutrient Database for Standard Reference is included in the NutriBase software. This nutrient database is prepared by the Nutrient Data Laboratory (NDL), Beltsville Human Nutrition Research Center, United States Department of Agriculture, Department of Agriculture Agricultural Research Service, Beltsville Human Nutrition Research Center Nutrient Data Laboratory, 10300 Baltimore Avenue, Building 005, Room 107, BARC-West Beltsville, Maryland 20705. As information is updated, new versions of the database are released. The NutriBase software, which contains all of the USDA data, was developed by CyberSoft, Inc. without endorsement or collaboration with the Nutrient Data Laboratory. Direct all product inquiries to CyberSoft at 877223-5459. The use of trade, firm, or corporation names in the USDA nutrient database is for information and convenience of the user. Such use does not constitute an official endorsement or approval by the USDA Agricultural Research Service of any product or service to the exclusion of others that may be suitable. The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual's income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA's TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). USDA is an equal opportunity provider and employer. The USDA Nutrient Database for Standard Reference is the major source of food composition data in the United States and provides the foundation for most public and private sector databases. This data is used as a component of the database for all versions of NutriBase. As food composition data are updated, new versions of the Standard Reference are released. This version includes composition data for all the food groups and nutrients published in the 21 volumes of Agriculture Handbook 8 (U.S. Department of Agriculture 1976B92), and its four supplements (U.S. Department of Agriculture 1990B93), which superseded the 1963 edition (Watt and Merrill, 1963). Since 1992, updated data have been published electronically on the USDA

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Nutrient Data Laboratory (NDL) website. SR19 supersedes all previous releases, including the printed versions, in the event of any differences. With the first release of data from our new Nutrient Databank System (NDBS) in July 2001, we changed some formats and added fields to improve the descriptive information for food items and the statistical information about the nutrient values. While data in previous releases have been moved to the new NDBS, they may not have been updated through the complete system. Therefore, many of these new fields contain data only for those items that have been processed through the new NDBS and it will take a number of years before they are populated for most food items in the database. Data have been compiled from published and unpublished sources. Published sources include the scientific literature. Unpublished data include those obtained from the food industry, other government agencies, and research conducted under contracts initiated by USDAs Agricultural Research Service (ARS). These analyses are currently conducted under the National Food and Nutrient Analysis Program (NFNAP), in cooperation with the National Cancer Institute and other offices and institutes of the National Institutes of Health (Haytowitz et al., 2008). Data from the food industry represents the nutrient content of a specific food or food product at the time the data is sent to NDL. The values may change due to reformulations or other processing changes by individual companies between the time that SR is released and the next update of this database. Values in the database may be based on the results of laboratory analyses or calculated by using appropriate algorithms, factors, or recipes, as indicated by the source code in the Nutrient Data file. Not every food item contains a complete nutrient profile.

Specific updates to this edition of the Standard Reference

Added nutrient values for vitamin D in mcg (Nutr. No. 328) for all foods used in the Food and Nutrient Database for Dietary Studies (FNDDS) (USDA 2008). The FNDDS supports What We Eat in America, the dietary intake interview component of the National Health and Nutrition Examination Survey. At the same time values for vitamin D in IU (Nutr. No. 324) were expanded and updated such that all food items containing a value for Nutr. No. 328 have a corresponding value for Nutr. No. 324. When available, values for D2 (Nutr. No. 325) and D3 (Nutr. No. 326) were also added to the database. A new food group (36), Restaurant Foods, has been added to the database. These are foods sampled at various restaurants (not fast food, which are in food group 21) and are different from the home prepared items or prepared frozen entrees included in Food Group 22, Meals, Entrees, and Side dishes Some food items, such as beverages and rice, though obtained at restaurants are included in their respective food groups. At this time Restaurant Foods contains profiles for 38 food items obtained from familystyle restaurants, Latino restaurants, and Chinese restaurants. Two hundred and twenty-five new foods were added to the database using data generated by USDA through the NFNAP or submitted by the food industry. Among these are: muscadine grapes, gold kiwi, formulated bars,

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brand-name vegetable burgers, and energy drinks. A number of food items were added to the database in response to specific requests from the USDA-ARS Food Surveys Research Group (FSRG) to support future releases of the FNDDS. Nutrient data were updated and expanded for RTE breakfast cereals, cream of wheat, soy-based vegetarian products, onion powder, garlic powder, mustard seed, chilled orange juice, pumpkin and squash seed kernels (both dried and roasted), whole wheat flour, and rye flour. Fatty acid profiles were updated for several highly consumed snack foods where reformulations to low- or no-trans oils have occurred. Several vegetables and seafood items on FDAs list of the 20 most frequently consumed raw vegetables and seafood in the United States (CFR, Title 21, Pts. 101.42B101.45), not previously analyzed under NFNAP, were sampled, analyzed, and the corresponding nutrient profiles updated. Proximates and fatty acid profiles for fast food fried chicken were updated to reflect the fast food companies transition to oils to reduce the amount of trans fat in their products. Nutrient profiles were also updated and expanded for a number of food items in response to specific requests from FSRG to support future releases of the FNDDS. Some margarines and spreads are available on the retail market with or without added vitamin D. New NDB items were created to represent the margarines/spreads with added vitamin D. Seven margarines/spreads were discontinued. The Nutrient Data Laboratory also includes the information needed to calculate household measures (1 cup, 1 tsp., 2 oz., etc.) for most of these basic food entries. CyberSoft performed the required calculations and included the non-100 gram food portions in the database. CyberSoft also added values for iodine, chromium, molybdenum, Omega-3 Fatty Acid, Omega-6 Fatty Acid, fluoride, biotin, and chloride. (Many of these values are available only in NutriBase Professional and Higher editions.) Iodine data was collected by CyberSoft from manufacturers of nutritional supplements and enteral/parenteral products which are included in this release of NutriBase. CyberSoft also derived the Omega-3 Fatty Acid and Omega-6 Fatty Acid from the existing USDA Fatty Acid information. Note: The USDA Nutrient Database for Standard Reference provides values of zero or a blank for the conversion factors for mixed-ingredient food entries. Calculating "% Calories from" or "Calories from" values of zero would result in erroneous values. For this reason, CyberSoft used the 4-4-9 method (which is an AOAC approved method) to estimate the six added fields for mixed-ingredient food items. A value of "4.00" was used as the conversion factor for Protein; a value of "4.00" was used as the conversion factor for Carbohydrate, and a value of "9.00" was used as the conversion factor for Fat.

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Contents of the USDA SR Nutrient Database

The following is an itemized summary of the available information for all entries taken from the USDA nutrient database: Nutrient Data Bank Number - The Nutrient Data Bank (NDB) number that uniquely identifies a food item. The NDB numbers assigned by USDA are integers. These numbers contain no letters or other characters. "New" Nutrient Data Bank Numbers - CyberSoft added new NDB numbers to identify the "new" food items that CyberSoft calculated and added for the household measurement information provided by the Nutrient Data Laboratory. CyberSoft created these new numbers by adding lowercase suffix letters ("a", "b", "c", "d", etc.) to the original NDB numbers for 100 gram portions. The suffixes indicate the relative gram weight of the household measurement: The lowest suffix ("a") denotes the household measurement with the lowest gram weight. The next letter suffix ("b") indicates the next highest gram weight, and so on. The new NDB number with the highest letter suffix designator has the highest gram weight. As stated previously, the NDB numbers with no suffixes identify the 100 gram food items in the SR. % Calories from Protein, % Calories from Carbohydrates, and % Calories from Fat - CyberSoft calculated these values by multiplying the conversion factors for protein, carbohydrates, and fat by the total grams of protein, carbohydrates, and fat, then calculating their percentages relative to the total kilocalories in the food item. (Please see note below for information regarding the conversion factors for mixed-ingredient foods.) Calories from Protein, Calories from Carbohydrates, and Calories from Fat - These values were calculated by multiplying the conversion factors for protein, carbohydrates, and fat by the total grams of protein, carbohydrates, and fat. (Please see note below for information regarding the conversion factors for mixed-ingredient foods.) Note: The USDA Nutrient Database for Standard Reference provides conversion factors of zero or blanks for mixed-ingredient food entries. Calculating "% Calories from" or "Calories from" values would result in erroneous values (i.e., 0% Calories from Fat, Zero Calories from Carbohydrates). For this reason, CyberSoft used the "4-4-9" method to estimate the six added "calories from" fields for mixed-ingredient food items. (The 4-4-9 method is an official AOAC method of calculating calories. Most laboratory analyses still report calories using this method.) A value of "4.00" was used as the conversion factor for Protein and for Carbohydrate, and a value of "9.00" was used as the conversion factor for Fat. These estimated values are footnoted when viewed on-screen. The original zeros and blanks are used when the data is exported. Nutrient values per 100 g are contained in the Nutrient File, along with fields to further describe the mean value. Nutrient values have been rounded to a specified number of decimal places for each nutrient.

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Proximates
The term "proximate components" refers to those macronutrients that include water (moisture), protein, total lipid (fat), total carbohydrate, and ash. Protein The Nutrient Data Laboratory (NDL) derived the values for protein, which were calculated from the level of total nitrogen (N) in the food, using the conversion factors recommended by Jones (1941). The specific factor applied to each food item is provided. The general factor of 6.25 is used to calculate protein in items that do not have a specific factor. There is no factor for items prepared using the recipe program of the NDBS or for items where the manufacturer calculates protein. Protein values for chocolate, cocoa products, coffee, mushrooms, and yeast were adjusted for non-protein nitrogenous material. The adjusted protein conversion factors used to calculate protein for these items are as follows: chocolate and cocoa (4.74), coffee (5.3), mushrooms (4.38), and yeast (5.7). When these items were used as ingredients, such as chocolate in chocolate milk or yeast in bread, only their protein nitrogen content was used to determine their contribution to the calculated protein and amino acid content of the food. Protein calculated from total nitrogen, which may contain non-protein nitrogen, was used in determining carbohydrate by difference. This unadjusted protein value is not given in the Nutrient Data file; rather, it is given as a footnote in printed sections of "Agriculture Handbook 8." For soybeans, nitrogen values were multiplied by a factor of 5.71 (Jones, 1941) to calculate protein. The soybean industry, however, uses 6.25 to calculate protein. The protein content of soy flours, soy meals, soy protein concentrates, and soy protein isolates is expressed both ways. The item calculated using the 6.25 factor is identified as "crude protein basis." Total Lipid The total lipid (fat) content of most foods was determined by gravimetric methods, including extraction methods such as those that use ether or a mixed solvent system of chloroform and methanol, or by acid hydrolysis. Total lipid determined by extraction is reported as Nutrient No. 204. It is sometimes referred to as "crude fat" and includes the weight of all lipid components, including glycerol, soluble in the solvent system. Nutrient No. 204 may not be identical to the fat level declared on food labels under the NLEA, where fat is expressed as the amount of triglyceride that would produce the analytically determined amount of lipid fatty acids and does not include other lipid components not soluble in the solvent system. The term "NLEA fat" is commonly referred to as "total fatty acids expressed as triglycerides."

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Carbohydrate Carbohydrate, when present, was determined as the difference between 100 and the sum of the percentages of water, protein, total lipid (fat), ash, and, when present, alcohol. Total carbohydrate values include total dietary fiber. Carbohydrate in beer and wine was determined by methods 979.06 (27.1.21) and 985.10 (28.1.18) of AOAC International (AOAC 2003), respectively. Total dietary fiber content was determined by enzymaticgravimetric methods 985.29 and 991.43 of the AOAC (2003). Total sugars is the term used for the sum of the individual monosaccharides (galactose, glucose, and fructose) and disaccharides (sucrose, lactose, and maltose). Analytical data for individual sugars were determined using AOAC methods (2003), either high-performance liquid chromatography (HPLC) or gas-liquid chromatography (GLC). When analytical data for total sugars were unavailable for items in the FNDDS, values were imputed or obtained from manufacturers and trade associations. Starch was analyzed using the AOAC method 966.11 (2003). Because the analyses of total dietary fiber, total sugars, and starch are performed separately and reflect the analytical variability inherent to the measurement process, the sum of these carbohydrate fractions may not equal the carbohydrate-by-difference value. Food Energy Food energy is expressed in kilocalories (kcal) and kilojoules (kJ). One kcal equals 4.184 kJ. The data are for physiological energy, which is the energy value remaining after losses from digestion and metabolism, are deducted from gross energy. Calorie values, with the exception of multiingredient processed foods, are based on the Atwater system for determining energy values. Derivation of the Atwater calorie factors is discussed in "Agriculture Handbook 74" (Merrill and Watt, 1973). For multiingredient processed foods, calorie values (source codes 8 or 9; for more information on source codes, see p. 25) generally reflect industry practices (as permitted by NLEA) of calculating calories from 4-4-9 calories per gram of protein, carbohydrate, and fat, respectively, or from 4-4-9 calories per gram of protein, carbohydrate minus insoluble fiber, and fat. The latter method is often used for high-fiber foods. Calorie factors for protein, fat, and carbohydrates are included in the Food Description file. For foods containing alcohol, we used a factor of 6.93 to calculate calories per gram of alcohol. No calorie factors are given for items prepared using the recipe program of the NDBS. Instead, total calories for these items equal the sums of the calories contributed by each ingredient after adjustment for changes in yield, as appropriate. For multiingredient processed foods, if the calories calculated by the manufacturer are reported, no calorie factors are given. Calorie factors for fructose and sorbitol, not available in the Atwater system, were derived from the work of Livesay and Marinos (1988). Calorie factors for coffee and tea were estimated from those for seeds and vegetables, respectively.

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Minerals
Nutrient data for the following minerals are included in NutriBase Personal, Personal Pus, Professional and Higher editions: Calcium (mg) Chromium (mcg)* Iron (mg) Molybdenum (mcg)* Selenium (mcg) Copper (mg) Fluoride (mg)* Magnesium (mg) Phosphorus (mg) Sodium (mg) Chloride (mg)* Iodine (mcg)* Manganese (mg) Potassium (mg) Zinc (mg)

* Chloride, Chromium, Iodine, and Molybdenum values were not provided by the USDA Nutrient Data Laboratories. All values for these components contained in this software were taken from data provided by manufacturers. Most of this information appears in the categories labeled" "Vitamin and Mineral Supplements," "Sports and Diet Nutritionals," and "Medical Nutritionals." Levels of minerals for most foods were determined by methods of the AOAC (2003). Calcium, iron, magnesium, phosphorus, sodium, potassium, zinc, copper, and manganese were usually determined by atomic absorption (AOAC 985.35) and inductively coupled plasma emission spectrophotometry (AOAC 984.27) Analytical data for selenium were published earlier by USDA (1992) and were determined by the modified selenium hydride and fluorometric methods. Selenium values from the NFNAP were determined by either the modified selenium hydride (AOAC 986.15) or stable isotope dilution gas chromatography-mass spectrometry (Reamer and Veillon, 1981) methods. The selenium content of plants, in particular cereal grains, is strongly influenced by the quantity of biologically available selenium in the soil in which the plants grow, that is, by their geographical origin (Kubota and Allaway, 1972). The values given are national averages and should be used with caution when levels of selenium in locally grown foods are of interest or concern. Values for fluoride, previously released in the USDA National Fluoride Database of Selected Beverages and Foods, Release 2 (USDA, 2005) have been incorporated into SR19, but other analyzed values, including regional values, are not included in SR. Samples were analyzed using a fluoride ionspecific electrode direct read method (VanWinkle, 1995) for clear liquids and a micro-diffusion method (VanWinkle, 1995) for other food samples.

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Vitamins
Nutrient data for the following vitamins are included in the NutriBase Personal Plus and Professional (and higher) databases: Vitamin A (IU) Thiamin (mg) Niacin (mg) Vitamin B-6 (mg) Vitamin B-12 (mcg) Vitamin D (IU) Vitamin H (mcg)* Choline (mg) Vitamin D2 (mcg) Vitamin D2+D3 (mcg) Vitamin A (RE) Riboflavin (mg) Pantothenic Acid (mg) Folate (mcg) Ascorbic Acid - Vitamin C (mg) Vitamin E (-tocopherol) Vitamin K (mcg) phylloquinone Betaine (mg) Vitamin D3 (mcg)

* Data for Vitamin H (Biotin) was provided by manufacturers. Ascorbic acid In the current database system, all data for ascorbic acid are listed under Nutrient No. 401, total ascorbic acid, determined by the fluorometric method (AOAC 967.22). Older values which have not been updated are primarily reduced ascorbic acid and were determined by the dichloroindophenol method (AOAC 967.21) Thiamin was determined chemically by the fluormetric method (AOAC 942.23). Riboflavin was measured using fluorometric microbiological (AOAC 940.33) methods. (AOAC 970.65) or

Niacin was determined by microbiological methods (AOAC 944.13). The values for niacin are for preformed niacin only and do not include the niacin contributed by tryptophan, a niacin precursor. The term "niacin equivalent" applies to the potential niacin value, that is, to the sum of the preformed niacin and the amount that could be derived from tryptophan. To estimate the amounts of niacin available from foods, the mean value of 60 mg tryptophan is considered equivalent to 1 mg niacin (IOM, 1998). mg Niacin equivalents = mg niacin + (mg tryptophan / 60) Pantothenic Acid was determined microbiologically (AOAC 945.74 or 992.07). Vitamins B6 and B12 Vitamin B6 was determined by microbiological methods (AOAC 961.15) and B12 was also determined by microbiological methods (AOAC 952.20). Vitamin B12 is found in foods of animal origin or those containing some ingredient of animal origin, for example, cake that contains eggs or milk. For foods that contain only plant products, the value for vitamin B12 is assumed to be zero. Some reports contain values for vitamin B12 in certain fermented foods (beer, soy sauce, and miso). It is believed that this B12 is synthesized not by the microorganisms responsible for the fermentation of the food, but rather by other contaminating microorganisms. Therefore, one should not consider these foods to be a consistent source of vitamin B12 (Liem et al., 1977).

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The Dietary Reference Intakes (DRI) for vitamin B12 recommend that people older than 50 years meet their Recommended Dietary Allowances (RDA) mainly by consuming foods fortified with vitamin B12 or a vitamin B12-containing supplement (IOM, 1998). Since vitamin B12, added as a fortificant, may provide a significant source of the vitamin in the diet, a nutrient number (#578) for "added vitamin B12" has been added to the database. In this release, there are about 230 foods fortified with vitamin B12. The vast majority are breakfast cereals, infant formulas, and plant based meat substitutes. For these foods, the value for total vitamin B12 was used for "added vitamin B12." Only a few cereals containing a milk ingredient would contain any intrinsic vitamin B12. Milk-based infant formulas would contain intrinsic vitamin B12. However, infants are not the population of concern for intake of fortified vitamin B12. Plant-based meat substitutes would not contain intrinsic vitamin B12. Folate Values are reported for folic acid, food folate, and total folate reported as g of dietary folate equivalents (DFEs). These varied folate forms are included as described in the DRI report issued by the Institute of Medicine of the National Academies (IOM, 1998). RDAs for folate are expressed in DFEs, which take into account the greater bioavailability of synthetic folic acid compared with naturally occurring food folate. To calculate DFEs for any single food, it is necessary to have separate values for naturally occurring food folate and added synthetic folic acid in that item. g DFE = g food folate + (1.7 * g folic acid) Folate values for foods analyzed through NFNAP are generated using the trienzyme microbiological procedure (Martin et al., 1990). Microbiological methods measure total folate; for enriched foods, folic acid and food folate are not distinguished from each other. Therefore, to be able to calculate DFE, multi-ingredient enriched foods are analyzed by an additional microbiological procedure without enzymes to estimate the amount of added folic acid (Chun et al., 2006). Food folate is then calculated by difference. The addition of folic acid to enriched cereal-grain products subject to standards of identity began in the United States on January 1, 1998 (CFR, Title 21, Pts. 136B137). These products include flour, cornmeal and grits, farina, rice, macaroni, noodles, bread, rolls, and buns. Folic acid may continue to be added (with some restrictions on amounts) to breakfast cereals, infant formulas, medical foods, food for special dietary use, and meal replacement products. For unenriched foods, food folate would be equivalent to total folate since folic acid (pteroylmonoglutamic acid) occurs rarely in foods. Therefore, the same value with its number of data points and standard error, if present, is used for total folate and food folate. The folic acid value is assumed to be zero. For enriched cereal-grain products with standards of identity (flour, cornmeal and grits, farina, rice, macaroni, noodles, bread, rolls, and buns), the folic acid value is calculated by subtracting the analytical folate value before fortification from the analytical value for the fortified product. Enriched readyto-eat (RTE) cereals have generally included folic acid fortification for over 25 years. Therefore, food folate values (before fortification) were not readily

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available for these products. Food folate was estimated by means of the NDBS formulation program for a variety of high-consumption cereals. Mean folate values were calculated for categories of RTE cereals based on grain content. Added folic acid was then calculated by subtracting estimated food folate from the total folate content. Generally, food folate values represent a small proportion of the total folate in the fortified products. Choline. Beginning with SR19 (2006), total choline and betaine values from the USDA Database for the Choline Content of Common Foods (USDA, 2004) have been incorporated into SR. Values for the individual metabolites have not been added to SR, but are available in the USDA Database for the Choline Content of Common Foods. For analysis, choline compounds are extracted, partitioned into organic and aqueous phases using methanol and chloroform, and analyzed directly by liquid chromatography-electrospray ionization-isotope dilution mass spectrometry (LC-ESI-IDMS) (Koc et al., 2002). Samples are analyzed for betaine and these choline-contributing compounds: free choline (Cho), glycerophosphocholine (GPC), phosphocholine (Pcho), phosphatedylcholine (Ptdcho), and sphingomyelin (SM). Because there are metabolic pathways for the interconversion of Cho, GPC, Pcho, PtdCho, and SM (Zeisel et al., 1994), total choline content is calculated as the sum of these choline-contributing metabolites. Betaine values are not included in the calculation of total choline since the conversion of choline to betaine is irreversible (Zeisel et al., 2003). Vitamin A Beginning with SR15 (2002), in addition to the international units (IUs) that have been reported in the past, we reported values for vitamin A in g of retinol activity equivalents (RAEs) and g of retinol. Values in g of retinol equivalents (REs) were dropped from the database. This change responds to new reference values for vitamin A issued by the Institute of Medicine of the National Academies (IOM, 2001). Along with the new DRIs, the panel recommended changing the factors used for calculating vitamin A activity from the individual provitamin A carotenoids and introduced RAE as a new unit for expressing vitamin A activity. One g RAE is equivalent to 1 g of all-trans-retinol, 12 g of all-trans--carotene, or 24 g of other provitamin A carotenoids. The RAE conversion factors are based on recent studies that show that the conversion of provitamin A carotenoids to retinol is only half as great as previously thought. Vitamin A in IU will continue to be reported because it is still the unit used for nutrition labeling. One IU is equivalent to 0.3 g retinol, 0.6 g carotene, or 1.2 g other provitamin-A carotenoids (NAS/NRC, 1989). Individual carotenoids, -carotene, -carotene, -cryptoxanthin, lycopene, and lutein+zeaxanthin are reported. The analytical data are from NFNAP, generated using HPLC methodology (AOAC 941.15) and from the scientific literature. Most analytical systems do not separate lutein and zeaxanthin, so these carotenoids are shown combined. These values supersede those in Holden et al., 1999. Vitamin A values in IU and RAE were calculated from the individual carotenoids (- carotene, -carotene, and -cryptoxanthin)

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using the appropriate factors. For food items used in the FNDDS, carotenoid values were imputed if analytical data were not available. For many of these items data were only available for vitamin A in IU. However, the variability in carotenoid levels due to cultivar, season, growing area, etc., as well as rounding within the NDBS, increases the difficulty in matching the calculated vitamin A values from imputed individual carotenoids to the existing IU values. As a result, the vitamin A IU value should agree within 15 IU of the value calculated from individual carotenoids. When individual carotenoids are not reported for plant foods (such as fruits, vegetables, legumes, nuts, cereal grains, and spices and herbs), g RAE were calculated by dividing the IU value by 20. In foods of animal origin, such as eggs, beef, pork, poultry, lamb, veal, game, and fish (except for some organ meats and dairy), all of the vitamin A activity is contributed by retinol. For these foods, when analytical data were not available, g RAE and g of retinol were calculated by dividing the IU value by 3.33. In foods that contain both retinol and provitamin A carotenoids, the amount of each of these components must be known to calculate RAE. Most of the vitamin A data in the database were received as IU. Therefore, the amounts of the provitamin A carotenoids and retinol had to be estimated based on the amount of retinol and provitamin A carotenoids in the ingredients. Once the components had been estimated, g RAE were calculated as (IU from carotenoids/20) + (IU from retinol/3.33). g of retinol were calculated as IU from retinol/3.33. Vitamin D - Due to considerable public health interest in vitamin D, a multiyear project was undertaken by NDL to expand and update the relatively small existing dataset of vitamin D values in SR. Much of the original data for vitamin D had been published earlier in USDAs Provisional Table (PT108) (Weihrauch and Tamaki, 1991), with values for fortified foods updated as needed with data received from the food industry. The availability of vitamin D data for foods permitting subsequent dietary intake assessment is expected be a useful tool in investigating dietary requirements of vitamin D in vulnerable groups, one of the specific research recommendations of the 2005 Dietary Guidelines Committee (DGAC. 2004). An Institute of Medicine Committee to Review Dietary Reference Intakes for Vitamin D and Calcium was convened in 2009 to assess current relevant data and revise, as appropriate, the DRIs for vitamin D and calcium. Before foods could be analyzed for vitamin D for inclusion in this release, analytical methodology had to be developed that could be used for a variety of food matrices (Byrdwell, 2008). Although a single method is not required for USDA- sponsored analyses, all participating laboratories must demonstrate that their analysis of quality control materials falls within an acceptable range of values. For vitamin D, all methods involved extraction with solvent(s), cleanup steps, and quantification by HPLC or by HPLC and LC/MS. In the absence of certified quality control materials for vitamin D, NDL, in collaboration with Virginia Tech, developed five matrix-specific materials, one of which was sent with every batch of foods to be analyzed.

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The materials were: vitamin D3 fortified fluid milk, a vitamin D3 fortified multigrain ready-to-eat cereal, orange juice fortified with calcium and vitamin D3 , pasteurized process cheese fortified with vitamin D3, and canned red salmon, a natural source of D3 (Phillips et al. 2008). Vitamin D may also be present as 25-hydroxycholecalciferol in some foods such as fish, meat, and poultry. At this point the analytical methodology used to determine this metabolite of vitamin D has not been sufficiently validated; when work on this validation is completed 25-hydroxycholecalciferol values will be provided in future releases of SR. Once an improved method of analysis was developed (Byrdwell, 2008), and the labortories certified, a selection of foods, representing natural vitamin D sources and fortified sources, were chosen for sampling and analysis under the National Food and Nutrient Analysis Program (Haytowitz et al. 2008). Analyses have been completed for raw eggs and the following fortified products: fluid milk at 4 fat levels, reduced fat chocolate milk, fruit yogurt, and orange juice. Current analytical values for fish are based on limited analyses; additional samples are being analyzed and values will be updated in future SR releases. Vitamin D analyses have also been completed for selected cuts/pieces of chicken, pork, and beef. Cholecalciferol (vitamin D3; Nutr. No. 326) is the form naturally occurring in animal products and the form most commonly added to fortified foods. Ergocalciferol (vitamin D2 ; Nutr. No. 325) is the form found in plants and is sometimes added to fortified foods, such as soy milk. In this data, vitamin D (Nutr. No. 328) is defined as the sum of vitamin D2 and vitamin D3. Vitamin D values in this data are being provided in both micrograms (mcg) and International Units (IU) to support both the analytical unit (mcg) and the unit (IU) that is currently used in nutrient labeling of foods in the U.S. The biological activity of vitamin D is given as 40 IU/mcg. Where available, specific isomers of vitamin D are reported only in mcg. Calculations for vitamin D in SR include: Vitamin D, mcg (Nutr. No. 328) = vitamin D2, mcg + vitamin D3, mcg Vitamin D, IU (Nutr. No. 324) = vitamin D, mcg x 40
Vitamin D values in mcg (Nutr. No. 328) are provided for all items in this data used to create the FNDDS.

In some cases, it was possible to identify food groups for which the foods do not provide or only contain trace amounts of vitamin D. Values for those foods were set to zero. For example, except for mushrooms, plant foods are not expected to contain any appreciable levels of vitamin D. In order to provide vitamin D estimates for the rest of the foods provided to create the FNDDS, data for other foods have been taken from the scientific literature or from other food composition databases, calculated from industrydeclared % DV fortification levels, determined by formulation/recipe techniques, or estimated by other USDA imputation methods. Fluid milk available at the retail level is fortified. The dairy industry provided guidance that most dairy products used as ingredients in formulated (commercial multi-ingredient) food, are not likely to be fortified with vitamin D. Likewise, margarine used in commercial products is generally not vitamin D-fortified; a relatively low percentage of vitamin D- fortified

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margarines and spreads are available in the retail market. For ingredients that could be fortified at the retail level, but generally are not fortified at the food processing level, two related profiles are available in SR one with added vitamin D and one without. When estimates were calculated for formulated foods, the unfortified profile was used. For home-prepared foods, such as pudding prepared with milk, the fortified ingredient(s) was selected for use in the recipe calculation of vitamin D. In the case of margarine, a market-share blend of fortified and unfortified product was used. For some retail products, such as yogurt, there is considerable brand- tobrand difference in vitamin D fortification practices. One brand or line of products may be fortified with vitamin D, whereas another brand may not. Both types are included in the database. The market changes quickly and consumers concerned about vitamin D intake should always confirm vitamin D content by checking the product label. Vitamin E Vitamin E activity for the RDA as defined by the DRI report (IOM, 2000) is now limited to the naturally occurring form and three synthetic forms of tocopherol. For this reason, -tocopherol equivalents, which included vitamin E activity from -, -, -, and -tocopherols and -, -, and tocotrienols, were dropped from the database in SR16. Tocopherols were determined by gas-liquid chromatography (GLC) or high-performance liquid chromatography (HPLC) (Lee et al., 1999). For those items in FNDDS, values are presented for -tocopherol. If analytical data were unavailable, values for -tocopherol were imputed. When available, values are also presented for the other tocopherols. In the DRI report for Vitamin E, different factors were used to calculate the milligram amount of -tocopherol from IU of vitamin E (IOM, 2000). The factors vary depending upon the chemical form of -tocopherol used to fortify the food where mg of -tocopherol in food, fortified food, or multivitamin One mg of -tocopherol = IU of the RRR--tocopherol compound 0.67 and One mg of -tocopherol = IU of the all rac--tocopherol compound 0.45. Before SR16-1, the conversion factor for RRR--tocopherol was used for all vitamin E fortified foods. New a-tocopherol values have been calculated for breakfast cereals, most infant formulas and a few other foods that are fortified with vitamin E, where we have confirmed that all rac--tocopherol was the form added. For more information about vitamin E in breakfast cereals, see the article in the January 2004 issue of the American Journal of Clinical Nutrition by Leonard et al. (2004). The basis of the vitamin E tolerable upper intake level (UL), another reference value in the DRI report, was established using all forms of supplemental -tocopherol (IOM, 2000)." A new nutrient number (#573) has been added to identify quantities of "added vitamin E." In this release, there are 100 food items that have values for added vitamin E greater than 0. For the majority of these food items the form added is synthetic vitamin E (all

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rac--tocopherol). To relate intakes of supplemental -tocopherol to the UL, values for "added vitamin E" should be multiplied by 2 when the added form is synthetic vitamin E. Although the 2S-stereoisomers do not contribute to vitamin E activity for the RDA (IOM, 2000), they do contribute to the UL. Items that are fortified with RRR--tocopherol (natural vitamin E) are identified by a footnote and the added vitamin E can be used directly for contribution to the UL. The majority of foods that are fortified with vitamin E are infant formulas and breakfast cereals. For these foods, the value for total vitamin E was used for "added vitamin E"; the small amount of intrinsic vitamin E was not considered. In fortified peanut butter, the intrinsic vitamin E was calculated since it is a substantial amount. Vitamin K - Much of the data for vitamin K were generated under NFNAP and supersede the values in the Provisional Table (PT-104) (Weihrauch and Chatra, 1994). Vitamin K is extracted with hexane, purified with solid phase extraction using silica columns, and quantitated using HPLC with chemical reduction and fluorescence detection. Losses are corrected using vitamin K1 as internal standard (Booth et al. 1994).

Lipid Components
Fatty acids are expressed as the actual quantity of fatty acid in g per 100 g of food and do not represent fatty acids as triglycerides. Historically, most fatty acid data were obtained as the percentage of fatty acid methyl esters and determined by GLC analyses (AOAC 996.06). These data were converted to g fatty acid per 100 g total lipid using lipid conversion factors and then to g fatty acid per 100 g edible portion of food using the total lipid content. Details of the derivation of lipid conversion factors were published by Weihrauch et al., 1977. In the redesigned NDBS, fatty acid data may be imported in a variety of units and converted within the system. No conversions are required if data are received as g fatty acid per 100 g edible portion of food. Data received as fatty acid esters and as triglycerides are converted to fatty acids using Sheppard conversion factors. Sheppard conversion factors are based on the molecular weights of the specific fatty acid and its corresponding esters (butyl or methyl) and triglyceride (Sheppard, 1992). When fatty acid data are received as percentages of fatty acid methyl esters, methyl esters are converted to fatty acids using Sheppard conversion factors and then multiplied by total lipid (Nutrient No. 204) to give g fatty acid per 100 g edible portion of food. Occasionally, total lipid values are available from a variety of data sources, but individual fatty acids are available from fewer references. In those cases, it may be necessary to normalize the individual fatty acids to the mean fat value of the food item. In the case of normalized fatty acids, the sum of the individual fatty acids will equal the mean fat value multiplied by the Weihrauch (1977) lipid conversion factor for that food item. No statistics of variability are reported for normalized fatty acids. Individual Fatty Acids. Individual Fatty Acids. The basic format for describing individual fatty acids is that the number before the colon indicates the number of carbon atoms in the fatty acid chain, and the number after the colon indicates the number of double bonds. For unsaturated fatty acids, additional nutrient numbers have been added to accommodate the reporting of many specific positional and geometric isomers. Of the specific isomers, there are two basic

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classifications considered: omega double bond position and cis/trans configuration of double bonds. Omega-3 (n-3) and omega- 6 (n-6) isomers are denoted in shorthand nomenclature as n-3 and n-6. The n- number indicates the position of the first double bond from the methyl end of the carbon chain. The letter c or t indicates whether the bond is cis or trans. For polyunsaturated fatty acids, cis and trans configurations at successive double bonds may be indicated. For example, linoleic acid is an 18 carbon omega- 6 fatty acid with 2 double bonds, both in cis configuration. When data are isomer specific, linoleic acid is described as 18:2 n-6 c,c. Other isomers of 18:2, for which nutrient numbers have now been assigned, include 18:2 c,t; 18:2 t,c; 18:2 t,t; 18:2 t not further defined; and 18:2 i. 18:2 i is not a single isomer but includes isomers other than 18:2 n-6 c,c with peaks that cannot be easily differentiated in the particular food item. Systematic and common names for fatty acids are given in Table 2. Table 2 is provided for the convenience of users in attaching common names or systematic names to fatty acids in this database. Though individual fatty acids are more specific than in past releases, it is not possible to include every possible geometric and positional isomer. Where specific isomers exist for a fatty acid, the common name of the most typical isomer is listed for the undifferentiated fatty acid and an asterisk (*) designates the specific isomer by that name. For example, the most typical isomer for 18:1 is oleic. Thus, the specific isomer by that name, 18:1 c, is designated in Table 2 as oleic.

Table 2.Systematic and Common Names for Fatty Acids

Fatty acid
Saturated fatty acids 4:0 6:0 8:0 10:0 12:0 13:0 14:0 15:0 16:0 17:0 18:0 20:0 22:0 24:0 Monounsat fatty acids 14:1 tetradecenoic myristoleic butanoic hexanoic octanoic decanoic dodecanoic tridecanoic tetradecanoic pentadecanoic hexadecanoic heptadecanoic octadecanoic eicosanoic docosanoic tetracosanoic palmitic margaric stearic arachidic behenic lignoceric myristic butyric caproic caprylic capric lauric

Systematic name

Common name of most typical isomer

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Fatty acid
15:1 16:1 undifferentiated 16:1 cis 16:1 trans 17:1 18:1 undifferentiated 18:1 cis 18:1 trans 20:1 22:1 undifferentiated 22:1 cis 22:1 trans 24:1 cis Polyunsaturated fatty acids 18:2 undifferentiated 18:2 trans not further defined 18:2 i (mixed isomers) 18:2 n-6 cis, cis 18:2 trans, trans 18:2 conjugated linoleic acid (CLAs) 18:3 undifferentiated 18:3 n-3 cis, cis, cis 18:3 n-6 cis, cis, cis 18:3 trans (other isomers) 18:4 20:2 n-6 cis, cis 20:3 undifferentiated 20:3 n-3 20:3 n-6 20:4 undifferentiated 20:4 n-6 20:5 n-3 21:5 22:4

Systematic name
pentadecenoic hexadecenoic

Common name of most typical isomer palmitoleic

heptadecenoic octadecenoic oleic

eicosenoic docosenoic

gadoleic erucic

cis-tetracosenoic

nervonic

octadecadienoic

linoleic

octadecatrienoic

linolenic alpha-linolenic gamma-linolenic

octadecatetraenoic eicosadienoic eicosatrienoic

parinaric

eicosatetraenoic eicosapentaenoic (EPA)

arachidonic timnodonic

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Fatty acid
22:5 n-3 22:6 n-3

Systematic name
docosapentaenoic (DPA) docosahexaenoic (DHA)

Common name of most typical isomer clupanodonic

* Designates the specific isomer associated with the common name; the typical isomer is listed for the undifferentiated fatty acid. Fatty acid totals. Only a small portion of the fatty acid data received for release in this data contains specific positional and geometric isomers. Therefore, it has been necessary to maintain the usual nutrient numbers corresponding to fatty acids with no further differentiation other than carbon length and number of double bonds. To aid users of our data, specific isomers are always summed to provide a total value for the undifferentiated fatty acid. For example, mean values for the specific isomers of 18:2 are summed to provide a mean for 18:2 undifferentiated (Nutrient No. 618). Other fatty acid totals provided are (1) the sum of saturated, monounsaturated, and polyunsaturated fatty acids and (2) the sum of transmonoenoic, the sum of trans-polyenoic, and the sum of all trans fatty acids. Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. In rare cases, the sum of the individual fatty acids may exceed the sum of the values given for the total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). These differences are generally caused by rounding and should be relatively small. For multi-ingredient processed brand-name foods, industry data are often available for fatty acid classes (SFA, MUFA, and PUFA) but are lacking for individual fatty acids. In these cases, individual fatty acids are calculated from the fatty acids of the individually listed ingredients and normalized to the total fat level. A best-fit approximation has been made to fatty acid classes, but unavoidably, calculated sums of individual fatty acid totals do not always match industry data for fatty acid classes. Zero values for individual fatty acids should be understood to mean that trace amounts may be present. When g fatty acids per 100 g of total lipid are converted to g fatty acids per 100 g of food, values of less than 0.0005 are rounded to 0. The basic format for describing individual fatty acids is that the number before the colon indicates the number of carbon atoms in the fatty acid chain, and the number after the colon indicates the number of double bonds. For unsaturated fatty acids, additional nutrient numbers have been added to accommodate the reporting of many specific positional and geometric isomers. Of the specific isomers, there are two basic classifications considered: omega double bond position and cis/trans configuration of double bonds. Omega-3 and omega-6 isomers are denoted in shorthand nomenclature as n-3 and n-6. The number indicates the position of the first double bond from the methyl end of the carbon chain. The letter c or t indicates whether the bond is cis or trans. For polyunsaturated fatty acids, cis and trans configurations at successive double bonds may be indicated. For example, linoleic acid is an 18 carbon omega-6 fatty acid with 2 double bonds, both in

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cis configuration. When data are isomer specific, linoleic acid is described as 18:2 n-6 c,c. Other isomers of 18:2, for which new nutrient numbers have been assigned, include 18:2 c,t, 18:2 t,c, and 18:2 t,t; 18:2 t not further defined and 18:2 i. 18:2 i is not a single isomer but includes isomers other than 18:2 n-6 c,c with peaks that cannot be easily differentiated in the particular food item. The lipid components include fatty acids, cholesterol, and phytosterols. These lipids are included in the database: Fatty acid totals. Only a small portion of the fatty acid data contains specific positional and geometric isomers. Therefore, it has been necessary to maintain the usual nutrient numbers corresponding to fatty acids with no further differentiation other than carbon length and number of double bonds. To aid users of our data, specific isomers are always summed to provide a total value for the undifferentiated fatty acid. Thus, mean values for the specific isomers of 18:2 would be summed to provide a mean for 18:2 undifferentiated (Nutrient No. 618). Other fatty acid totals provided are (1) the sum of saturated, monounsaturated, and polyunsaturated fatty acids and (2) the sum of trans-monoenoic, the sum of trans-polyenoic, and the sum of all trans fatty acids. Values for total saturated, monounsaturated, and polyunsaturated fatty acids may include individual fatty acids not reported; therefore, the sum of their values may exceed the sum of the individual fatty acids. In rare cases, the sum of the individual fatty acids may exceed the sum of the values given for the total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). These differences are generally caused by rounding and may be relatively small. For multi-ingredient processed brand-name foods, industry data were often available for fatty acid classes (SFA, MUFA, and PUFA) but were lacking for individual fatty acids. In these cases, individual fatty acids were calculated from the fatty acids of the individually listed ingredients and normalized to the total fat level. A best-fit approximation was made to fatty acid classes, but unavoidably, calculated sums of individual fatty acid totals did not always match industry data for fatty acid classes. Zero values for individual fatty acids should be understood to mean that trace amounts may be present. When g fatty acids per 100 g of total lipid were converted to g fatty acids per 100 g of food, values of less than 0.0005 were rounded to 0. Cholesterol. Cholesterol values were generated primarily by GLC procedures (AAOC 994.10). It is assumed that cholesterol is present only in foods of animal origin and foods containing at least one ingredient of animal origin (for example, cake that contains eggs). For mixtures containing ingredients derived from animal products, the cholesterol value may have been calculated from the value for those ingredients. For foods that contain only plant products, the value for cholesterol is assumed to be zero. Plant sterols. Data on plant sterols (campesterol, stigmasterol, and sitosterol) were obtained by gas-chromatographic procedures (AOAC 967.18) and summed to calculate total phytosterols.

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Amino Acids The data for amino acids represent results obtained primarily by ionexchange chromatography. Nutrient data for the following amino acids are included in the database: Alanine (g) Glutamic Acid (g) Leucine (g) Proline (g) Tryptophan (g) Arginine (g) Glycine (g) Lysine (g) Serine (g) Valine (g) Aspartic Acid (g) Histidine (g) Methionine (g) Threonine (g) Cystine (g) Isoleucine (g)
Phenylalanine (g)

Tyrosine (g)

Amino acid data for a class or species of food are aggregated to yield a set of values that serve as the pattern for calculating the amino acid profile of other similar foods. The amino acid values for the pattern are expressed on a per-gram-of-nitrogen basis. Amino acids are extracted in three groupstryptophan, sulfur-containing amino acids (methionine and cystine), and all others. Tryptophan is determined by alkaline hydrolysis/HPLC (AOAC 988.15), methionine and cystine by performic oxidation/HPLC (AOAC 994.12) and all others by acid hydrolysis/HPLC (AOAC 982.30). The amino acid patterns and the total nitrogen content were used to calculate the levels of individual amino acids per 100 g of food, using the following formula: AAf = (AAn * Vp ) / Nf AAf = Amino acid content per 100 grams of food AAn = Amino acid content per gram of nitrogen Vp = Protein content of food Nf = Nitrogen factor In the past, the number of data points appeared only on the food item for which the amino acid pattern was developed, not on other foods that used the same pattern. It referred to the number of observations used in developing the amino acid pattern for that food. For foods processed in the new NDBS, the number of observations used in developing an amino acid pattern will be released only with the pattern. The amino acid profiles calculated from these patterns will show the number of data points to be zero. If amino acid values are presented for an item with more than one proteincontaining ingredient, the values may have been calculated on a per-gramof-nitrogen basis from the amino acid patterns of the various proteincontaining ingredients. Then the amino acid contents for an item on the 100g basis were calculated as the sum of the amino acids in each proteincontaining ingredient multiplied by total nitrogen in the item.

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Retention Factors
When nutrient data for prepared or cooked products were unavailable or incomplete, nutrient values were calculated from comparable raw items or by recipe. When values are calculated in a recipe or from the raw item appropriate nutrient retention and yield factors are applied (U.S. Department of Agriculture 1994). To obtain the content of nutrient per 100 g cooked food, the nutrient content per 100 g of raw food is multiplied by the nutrient retention factor and, when appropriate, yield factors. Vc = (Vr * RF)/Yc Vc = Nutrient content of cooked food Vr = Nutrient content of raw food RF = Retention factor Yc = Yield of cooked food Nutrient retention factors are based on data from USDA research contracts, recent research reported in the literature, and USDA publications. Most retention factors were calculated by the True Retention Method (%TR) (Murphy et al., 1975). This method, as shown below, accounts for the loss of solids from foods that occurs during preparation and cooking. %TR = (Nc*Gc) / (Nr*Gr) * 100 Nc = nutrient content per g of cooked food, Gc = g of cooked food, Nr = nutrient content per g of raw food, and Gr = g of food before cooking. In general, levels of fortified nutrients are the values calculated by the manufacturer or NDL food specialists, based on the Nutrition Labeling and Education Act (NLEA) label declaration of % Daily Value (DV) (CFR, Title 21, Pt. 101) (U.S. Food and Drug Administration-Department of Health and Human Services, 2004). Such values represent the minimum nutrient level one can expect in the product. If analytical values were used to estimate levels of added nutrients, a number is present in the sample count field for these nutrients.

Weights and Measures

Information is provided on household measures for food items (for example, 1 cup, 1 tablespoon, 1 fruit, and 1 leg). Weights are given for edible material without refuse. The Weight file contains the gram weights and measure descriptions for each food item. This file can be used to calculate nutrient values for food portions from the values provided per 100 g of food. The formula used to calculate the nutrient content per household measure is: N = (V * W)/100 N = Nutrient value per household measure V = Nutrient value per 100 grams W = Gram weight of portion The Gram Weight file can be used to produce reports showing the household measure and nutrient values calculated for that portion. The

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weights were derived from published sources, industry files, studies conducted by USDA (Adams 1975, Fulton et al. 1977), and the weights and measures used in USDA's Continuing Survey of Food Intakes by Individuals (USDA 1995). Although special efforts were made to provide representative values, weights and measures obtained from different sources vary considerably for some foods. Starting with this release we have combined the Gram Weight File and the Measure Description File to make this information easier to use. Nutrient DataBank Numbers (NDB Numbers) USDA SR Data The USDA publishes nutrient data in the Nutrient Database for Standard Reference for us in products (like NutriBase). They assign a unique "Nutrient Data Bank" (NDB) number to each food item in this database. These food items are for 100 gram portions of these foods. These numbers are integers - they contain no letters, decimals, or other characters. Canadian Nutrient File Numbers Health Canada makes the Canadian Nutrient Files available for use in products (like NutriBase). They assign a unique number to each food item in this database. These food items are for 100 gram portions of these foods. These numbers are integers - they contain no letters, decimals, or other characters. Brand Name Numbers CyberSoft has compiled and included a large number of entries for brand name foods that the USDA has not compiled. CyberSoft has given these entries unique "NutriBase Food ID Numbers." CyberSoft Brand Name entries include food items and restaurant menu items. Each NutriBase ID Number is unique. No suffixes are used. NutriBase Food ID Numbers For many of the food items in both the SR data and the CNF data, both NDL and Health Canada have provided the gram weights for common household measures. Common household measures for the SR data tend to be in English measurements (tsp, tbsp, cups, oz, etc.) while the common household measures for the CNF data tend to be in metric measurements (grams, ml). CyberSoft did the arithmetic required to derive the nutrient values for all food items that included gram weights for common household measures. CyberSoft added suffixes to these common household measures and thereby produced "new" Food ID Numbers. CyberSoft used these original SR and CNF numbers to create similar numbers that we call the "NutriBase ID Number." CyberSoft did this by keeping the original identifying numbers for the 100 gram portions of these food items, then adding lower-case suffix letters ("a", "b", "c", "d", etc.) to these original numbers to represent the common household measures of these food items. These suffixes indicate the relative gram weight of the household measurement. The lowest suffix ("a") denotes the measurement with the lowest gram weight. The next letter suffix ("b") indicates the next highest gram weight, and so on. The NutriBase ID Number with the highest letter

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suffix designator has the highest gram weight (unless it is less than 100 grams). Example: NB ID # 01001 01001a 01001b 01001c Description Butter, with salt Butter, with salt Butter, with salt Butter, with salt Measurement 100 grams 1 pat 1 tbsp 1 stick Gram Weight 100.0 5.0 14.2 113.4

Notice that the NutriBase ID Number with no suffix is the original number for the 100 gram portion. The lowest suffix ("a") denotes portion with the lowest gram weight and that the suffixes increment as the gram weights increase. How to Display NutriBase Food ID Numbers You can display the Food ID Numbers for food items by double-clicking on any food item while you are viewing it in any spreadsheet view. Another way to do this is to highlight the food of interest, then clicking the View Button. NutriBase Food ID Number Summary: 1) The Food ID Numbers with no suffixes identify the original 100 gram portion food items from the SR Data or the CNF Data. 2) The Food ID Numbers with suffixes identify the new food items that were derived from calculations based on household measure information provided in the SR or CNF data. 3) The smallest household measures have the smallest letter suffixes; the largest serving sizes have the largest letter suffixes. 4) The new Food ID Numbers provide a unique identifier for every food item in the database.

Abbreviations Used in the Nutrient Data

& and

AL ARS ATE avg BF CA carb choc cm com CP dia DSP fl oz FS fzn g HN

Aluminum Agricultural Research Service -Tocopherol Equivalent average Butter Fat Calcium carbohydrate chocolate centimeter commercial Commercially Prepared diameter di sodium phosphate fluid ounce Food Service frozen gram High Nitrogen

HP ICBINB IU JR K KC kcal kJ L&F lb mayo mcg MF MG mg mini ml NA

Home-Prepared I Can't Believe It's Not Butter! International Units Junior Potassium Kansas City (steak) Kilocalorie ("calorie") Kilojoule Lean and Fat Pound mayonnaise microgram milk fat Magnesium milligram miniature milliliter Sodium

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NDB NDL NFMS NFS NLEA NSA NSA NY NZ oz P PAD pcs PFM PFR pkg pkgd pkt

Nutrient Data Bank Nutrient Data Laboratory Non fat milk solids Not Further Specified Nutrition Labeling & Education Act No Sugar Added No Sugar Added NY (strip steak) New Zealand Ounce Phosphorus Prepared As Directed pieces Prepared From Mix Prepared From Recipe package packaged packet

prep RAE RE refrig reg RP RTB RTC RTD RTE RTF RTH RTS RTU s&l SF sir SLF SLO

prepared Retinol Activity Equivalent Retinol Equivalent refrigerated regular Restaurant-Prepared Ready-to-Bake Ready-to-Cook Ready-to-Drink Ready-to-Eat Ready-to-Feed Ready-to-Heat Ready-to-Serve Ready-to-Use solids and liquids Separable Fat sirloin Separable Lean and Fat Separable Lean Only

References for USDA SR Nutrient Data

Adams, C.F. 1975. Nutritive Value of American Foods in Common Units. U.S. Department of Agriculture, Agricultural Handbook 456. Association of Official Analytical Chemists. 2003. Official Methods of Analysis, 17th ed., 2nd revision. AOAC International, Gaithersburg, MD. Booth, S.L., K.W. Davidson, and J.A. Sadowski. 1994. Evaluation of an HPLC method for the determination of phylloquinone (vitamin K1) in various food matrices. Journal of Agricultural and Food Chemistry 42:295-300. Byrdwell, W. C., J. Devries, J. Exler, J.M. Harnly, J.M. Holden, M.F. Holick, B.W. Hollis, R.L. Horst, M. Lada, L.E. Lemar, K.Y. Patterson, K.M. Philips, M.T. Tarrago-Trani, W.R. Wolf. 2008. Analyzing vitamin D in foods and supplements: methodologic challenges. American Journal of Clinical Nutrition. 88(2):554S-557S. Chun, J., Martin, J.A., Chen, L., Lee, J., Ye, L., Eitenmiller, R. 2004. A differential assay of folic acid and total folate in foods containing enriched cereal-grain products to calculate mcg dietary folate equivalents (mg DFE). Journal of Food Composition and Analysis 19(2-3):182-187. Dietary Guidelines Advisory Committee (DGAC). 2004. The Report of the Dietary Guidelines Advisory Committee on Dietary Guidelines for Americans, 2005. Available from http://www.health.gov/dietaryguidelines/ dga2005/report/default.htm (accessed 06/19/2009). Fulton, L., E. Matthews, and C. Davis. 1977. Average Weight of a Measured Cup of Various Foods. U.S. Department of Agriculture, Home Economics Research Report 41. Gebhardt, S.E., and R.G. Thomas. 2002. Nutritive Value of Foods. U.S.

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Department of Agriculture, Home and Garden Bulletin 72.* Haytowitz, D.B., P.R. Pehrsson, and J.M Holden. 2008. The national food and nutrient analysis program: a decade of progress. Journal of Food Composition and Analysis 21(Supp. 1):S94-S102. * Holden, J.M., S.A. Bhagwat, and K.Y. Patterson. 2002. Development of a multi-nutrient data quality evaluation system. Journal of Food Composition and Analysis 15(4):339348.* Holden, J.M., A.L. Eldridge, G.R. Beecher, et al. 1999. Carotenoid content of U.S. foods: An update of the database. Journal of Food Composition and Analysis 12:169196.* INFOODS. 2009. Tagnames for Food Components. INFOODS website. http://www.fao.org/infoods/tagnames_en.stm. (Accessed 06/19/2009). Institute of Medicine. 1998. Dietary reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. National Academy Press, Washington, DC. Institute of Medicine. 2000. Dietary reference intakes for vitamin C, vitamin E, selenium, and carotenoids. National Academy Press, Washington, DC. Institute of Medicine. 2001. Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. National Academy Press, Washington, DC. Jones, D.B. 1941. Factors for Converting Percentages of Nitrogen in Foods and Feeds into Percentages of Protein. U.S. Department of Agriculture, Circular 83, slight revision.* Koc, H., Mar, M. H., Ranasinghe, A., Swenberg, J. A., and Zeisel, S. H. 2002. Quantitation of choline and its metabolites in tissues and foods by liquid chromatography/electrospray ionization-isotope dilution mass spectrometry. Analytical Chemistry 74:4734-4740. Korz, S., and N.L. Johnson. 1988. Encyclopedia of Statistical Sciences. Vol. 8, pp. 261262, John Wiley and Son, New York, NY. Kubota, J., and W.H. Allaway. 1972. Geographic distribution of trace element problems. In J.J. Mortvedt, ed., Micronutrients in Agriculture: Proceedings of Symposium held at Muscle Shoals, Alabama, pp. 525554. Soil Science Society of America, Madison, WI. Lee, J., Suknark, K., Kluvitse, Y., Philips, R.D, Eitenmiller, R.R. 1999. Rapid liquid chromatographic assay of vitamin E and retinyl palmitate in extruded weaning foods. Journal of Food Science 64:968-972. Leonard, S.W., C.K. Good, E.T. Gugger, and M.G. Traber. 2004. Vitamin E bioavailability from fortified breakfast cereal is greater than that from encapsulated supplements. American Journal of Clinical Nutrition 79:8692. Liem, I.I.H., K.H. Steinkraus, and J.C. Cronk. 1977. Production of vitamin B12 in tempeh: A fermented soybean food. Applied Environmental Microbiology 34:773776. Livesay, G., and E. Marinos. 1988. Estimation of energy expenditure, net carbohydrate utilization, and net fat oxidation and synthesis by indirect

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calorimetry: Evaluation of errors with special reference to the detailed composition of fuels. American Journal of Clinical Nutrition 47:608628. Mangels, A.R., J.M. Holden, G.R. Beecher, et al. 1993. Carotenoid content of fruits and vegetables: An evaluation of analytic data. Journal of the American Dietetic Association 93:284 296. Martin, J.I., W.O. Landen, A.M. Soliman, and R.R. Eitenmiller. 1990. Application of a tri-enzyme extraction for total folate determination in foods. Journal of the Association of Analytical Chemistry 73:805808. Matthews, R.H., and Y.J. Garrison. 1975. Food Yields Summarized by Different Stages of Ppreparation. U.S. Department of Agriculture, Agriculture Handbook 102.* Merrill, A.L., and B.K. Watt. 1973. Energy Value of Foods: Basis and Derivation, revised. U.S. Department of Agriculture, Agriculture Handbook 74.* Murphy, E.W., P.E. Criner, and B.C. Gray. 1975. Comparison of methods for determining retentions of nutrients in cooked foods. Journal of Agriculture and Food Chemistry 23:1153.* National Research Council. 1989. Recommended dietary allowances, 10th ed. National Academy Press, Washington, DC. Phillips K.M., W.C. Byrdwell, J. Exler, J.M. Harnly, J.M. Holden, M.F. Holick, B.W. Hollis, R.L. Horst, L.E. Lemar, K.Y. Patterson, M.T.Tarrago-Trani, and W.R. Wolf. 2008. Development and validation of control materials for the measurement of vitamin D3 in selected US foods. Journal of Food Composition and Analysis 21:527-534. Reamer, D.C., and C. Veillon. 1981. Determination of selenium in biological materials by stable isotope dilution gas chromatography-mass spectrometry. Analytical Chemistry 53(14):2166 2169. Schakel, S.F., I.M. Buzzard, and S.E. Gebhardt. 1997. Procedures for estimating nutrient values in food composition databases. Journal of Food Composition and Analysis 10:102114.* Sheppard, A.J. 1992. Lipid Manual: Methodology Suitable for Fatty acidCholesterol Analysis. William C. Brown Publishers, Dubuque, IA. U.S. Department of Agriculture, Agricultural Research Service. 1976. Composition of Foods: Dairy and Egg products; raw, processed, prepared. Agriculture Handbook 81. U.S. Department of Agriculture, Agricultural Research Service. 1977. Composition of Foods: Spices and herbs; raw, processed, prepared. Agriculture Handbook 82. U.S. Department of Agriculture, Agricultural Research Service. 1978. Composition of Foods: Baby foods; raw, processed, prepared. Agriculture Handbook 83. U.S. Department of Agriculture, Agricultural Research Service. 1979. Composition of Foods: Fats and oils; raw, processed, prepared. Agriculture Handbook 84. U.S. Department of Agriculture, Agricultural Research Service. 1979.

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Composition of Foods: Poultry products; raw, processed, prepared. Agriculture Handbook 85. U.S Department of Agriculture, Agricultural Research Service. 1980. Composition of Foods Soups, sauces, and gravies; raw, processed, prepared. Agriculture Handbook 86. U.S. Department of Agriculture, Agricultural Research Service. 1980. Composition of Foods Sausages and luncheon meats; raw, processed, prepared. Agriculture Handbook 87. U.S. Department of Agriculture, Agricultural Research Service. 1982. Composition of Foods Breakfast cereals; raw, processed, prepared. Agriculture Handbook 88. U.S. Department of Agriculture, Agricultural Research Service. 1982. Composition of Foods Fruits and fruit juices; raw, processed, prepared. Agriculture Handbook 89. U.S. Department of Agriculture, Agricultural Research Service. 1992. Composition of Foods Pork products; raw, processed, prepared. Agriculture Handbook 810. U.S. Department of Agriculture, Agricultural Research Service. 1984. Composition of Foods Vegetables and vegetable products; raw, processed, prepared. Agriculture Handbook 811. U.S. Department of Agriculture, Agricultural Research Service. 1984. Composition of Foods Nut and seed products; raw, processed, prepared. Agriculture Handbook 812. U.S. Department of Agriculture, Agricultural Research Service. 1990. Composition of Foods Beef products; raw, processed, prepared. Agriculture Handbook 813. U.S. Department of Agriculture, Agricultural Research Service. 1986. Composition of Foods Beverages; raw, processed, prepared. Agriculture Handbook 814. U.S. Department of Agriculture, Agricultural Research Service. 1987. Composition of Foods Finfish and shellfish products; raw, processed, prepared. Agriculture Handbook 815. U.S. Department of Agriculture, Agricultural Research Service. 1986. Composition of Foods Legumes and legume products; raw, processed, prepared. Agriculture Handbook 816. U.S. Department of Agriculture, Agricultural Research Service. 1989. Composition of Foods Lamb, veal, and game products; raw, processed, prepared. Agriculture Handbook 817. U.S. Department of Agriculture, Agricultural Research Service. 1992. Composition of Foods Baked products; raw, processed, prepared. Agriculture Handbook 818. U.S. Department of Agriculture, Agricultural Research Service. 1991. Composition of Foods Snacks and sweets; raw, processed, prepared. Agriculture Handbook 819. U.S. Department of Agriculture, Agricultural Research Service. 1989.

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Composition of Foods Cereal grains and pasta; raw, processed, prepared. Agriculture Handbook 820. U.S. Department of Agriculture, Agricultural Research Service. 1988. Composition of Foods Fast foods; raw, processed, prepared. Agriculture Handbook 821. U.S. Department of Agriculture, Agricultural Research Service. 1990. Composition of Foods Raw, processed, prepared. Agriculture Handbook 8, 1989 Supplement. U.S. Department of Agriculture, Agricultural Research Service. 1991. Composition of Foods Raw, processed, prepared. Agriculture Handbook 8, 1990 Supplement. U.S. Department of Agriculture, Agricultural Research Service. 1992. Composition of Foods Raw, processed, prepared. Agriculture Handbook 8, 1991 Supplement. U.S. Department of Agriculture, Agricultural Research Service. 1993. Composition of Foods Raw, processed, prepared. Agriculture Handbook 8, 1992 Supplement. U.S. Department of Agriculture, Agricultural Research Service. 1992. Provisional Table on the Selenium Content of Foods. USDA, HNIS, PT109. U.S. Department of Agriculture. 2007. USDA Table of Nutrient Retention Factors, Release 6. Nutrient Data Laboratory Home Page at www.ars.usda .gov/nutrientdata. Accessed 6/19/2009* U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA Database for the Choline Content of Common Foods. Nutrient Data Laboratory website: http://www.ars.usda.gov/nutrientdata/choline. Accessed 6/19/2009 * U.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Fluoride Database of Selected Beverages and Foods - Release 2. Nutrient Data Laboratory website: http://www.ars.usda.gov/nutrientdata/ fluoride. (Accessed 6/19/2009)* U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA Food and Nutrient Database for Dietary Studies (release 3.0) [database]. Food Surveys Research Group website: http://www.ars.usda.gov/ba/bhnrc/ fsrg (Accessed 6/19/2009). U.S. Food and Drug Administration, Department of Health and Human Services. 2008. Food Labeling. Code of Federal Regulations, Title 21, Pt. 101. U.S. Government Printing Office website: http://www.gpoaccess.gov/ cfr/ index.html (Accessed 6/19/2009). Van Winkle S, Levy S.M., Kiritsy M.C., Heilman J.R., Wefel J.S., Marshall T. 1995. Water and formula fluoride concentrations: Significance for infants fed formula. Pediatric Dentistry. 17(4):305-310. Watt, B.K., and A.L. Merrill. 1963. Composition of Foods Raw, processed, prepared. U.S. Department of Agriculture, Agriculture Handbook 8. Weihrauch, J.L., and A.S. Chatra. 1994. Provisional Table on the Vitamin K Content of Foods, Revised. USDA, HNIS, PT104.*

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Weihrauch, J.L., L.P. Posati, B.A. Anderson, and J. Exler. 1977. Lipid conversion factors for calculating fatty acid content of foods. Journal of the American Oil Chemists Society 54:3640. Weihrauch, J.L., and J. Tamaki. 1991. Provisional Table on the Vitamin D Content of Foods. USDA, HNIS, PT108.* Williams, J., Patterson, K., Howe, J. (Retired), Snyder, C., Boillot, K., Lofgren, P., Thompson, L., Luna, A., Nalawade, A., Douglass, L., Holden, J. 2009. Nutrient Composition in Ground Pork using Regression Techniques (Poster). Institute of Food Technologists Annual Meeting + Food Expo. Anaheim, CA. June 6-9, 2009, http://www.ars.usda.gov/ SP2UserFiles/ Place/12354500/Articles/IFT09_GrdPork.pdf (Accessed 8/20/2009) * Zeisel, S. H., and Blusztajn, J. K. 1994. Choline and human nutrition. Annual Reviews of Nutrition. 14:269-296 Zeisel, S.H., Mar, M.H., Howe, J. C., Holden, J. M 2003. Concentrations of choline containing compounds and betaine in common foods. Journal of Nutrition 133:1302-1307; Erratum. 2003. Journal of Nutrition. 133:29182919

The Canadian Food Composition Data

Prepared by Research Division and Biostatistics and Computer Applications Division, Food Directorate, Health Protection Branch, Health Canada. The use of trade, firm or corporation names in this database is for information and convenience of the user. Such use does not constitute an official endorsement or approval by Health Canada of any product or service to the exclusion of others that may be suitable. NutriBase software was independently developed by CyberSoft, Inc. NutriBase software contains major portions of the 2005 Canadian Nutrient Files. CyberSoft also calculated eight additional fields of data. These new fields include % Calories from Protein, % Calories from Carbohydrates, % Calories from Fat, and % Calories from Alcohol. CyberSoft also calculated Calories from Protein, Calories from Carbohydrates, Calories from Fat, and Calories from Alcohol and added them into the database. These eight values were calculated using the compensated 4-4-9 method (see Appendix). All eight of these new fields are searchable within the software. Please direct all questions regarding NutriBase to CyberSoft, Inc. at 877223-5459.

Introduction to the Canadian Nutrient Files

The Canadian Nutrient File (CNF) is a computerized food composition database containing average values for nutrients in foods available in Canada. Much of the data in the CNF have been derived from the comprehensive United States Department of Agriculture (USDA) Nutrient Database for Standard Reference, up to and including Standard Release 171. Foods included in the USDA database, which are known not to be on the Canadian market, are excluded. Modification for Canadian levels of fortification and regulatory standards, along with addition of Canadian only foods or Canadian commodity data, as well as where appropriate, some brand name foods, form this standard Canadian resource.

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Highlights This is the tenth edition of the Canadian Nutrient File and contains data for 5370 food items for up to 129 food components. It replaces the version issued in September of 2001. USDA Changes Incorporated: Changes include those adopted by USDA since SR13 that were appropriate for addition of foods and/or nutrients as data became available. Prominent changes within the US updates include: Vitamin E in mg alpha-tocopherol Removal of Vitamin E in alpha-tocopherol equivalents Addition of Vitamin A in RAE and mcg retinol Addition of five carotenoids Addition of separate nutrient codes for cis and trans isomers of many fatty acids Foods Also, much of the data recently published on Canadian Traditional Native Foods from several sources, have been added to the database. Food Names Food names without abbreviations are now available. The food names themselves are now more consistent in structure for more reliable searches. The 60 characters food name field is still also available. Also many of the foods in the database have new conversion factors for more reasonable and a wider range of reasonable portion size weights. Nutrients Dietary folate equivalents Vitamin A expressed in Retinol Activity Equivalents and Retinol in mcg have been added to the database. Vitamin A, in International Units and Retinol Equivalents, has been deleted. A near comprehensive set of data for Vitamin D values are now available. A trace field has been added which will indicate when the amount of nutrient in a food is not thought to be zero, but is calculated or estimated to be below international standards defined for trace amounts. Comprehensive assumed zero entries for Vitamin C, Vitamin B12, cholesterol, caffeine, theobromine and alcohol. Canada's Food Guide for Healthy Eating Assignments Portion size measures, which relate Canada's Food Guide for Healthy Eating (CFGHE) food grouping principles to each of the CNF foods, have been added to this version of the database.

Limitations to the Data

It is essential that potential users of the CNF recognize its strengths and limitations. The database is maintained and updated on an ongoing basis. USDA releases, relevant scientific literature, industry data for common brand-name products, and current analyses from Canadian government, university and research laboratories, are gathered and examined to meet inclusion criteria. Imputations are added when determined to be valid. Thus, average amounts of nutrients in foods available in Canada are supplied. The exact nutrient composition of a specific apple or cookie will not be found on the CNF. These averages, except where indicated otherwise, take into

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account sources of a given food across Canada. Local foods may have a different profile than the national average. Every food item may not contain a complete nutrient data set. Where data is unavailable for a particular nutrient on the database, it is a missing value and not a true zero. Software developers and others personalizing the database must learn to understand and account for the missing values. The CNF is particularly suited for assessment of diets, recipe development, menu planning when ingredients or menu items are not specific and for population nutrition surveillance activities, where nutrient intake distributions are used to conduct risk assessments such as modeling for fortification proposals. It is also useful in the initial stages of product development to ensure that nutritional targets can be met. While there are many target uses of the CNF, use of generic information from reference databases for calculating nutrient values for labeling purposes is generally not recommended since a close match to the product formulation or specific ingredients and processes cannot be assured. Most users are looking for an average or mean value for the generic representation of the foods as described. These generic values have been derived from combining brands of similar products, for example all major brands of ketchup; various varieties of oranges or similar beef cuts from various producers. These data may also be developed by a commodity association utilizing sample units from different producers, and represent a hypothetical, generic product that is represented by a single value. Analytical values represent the total amount of the nutrient present in the edible portion of the food, including any nutrients added in processing. The values do not necessarily represent the nutrient amounts available to the body as often this relates to nutrient interactions, physiological mechanisms, nutritional status and other factors when not enough information is available. New For This Edition Altered Update Approach - Most new editions of the CNF in the past have grouped the major changes by food group. However, much of the maintenance and update work between 2001-2005 has not focused on overhauls to any specific food group or group of like foods, but rather concentrated on revisions to the expressions or content of certain nutrients throughout all of the foods in the database, (refer to the section entitled Information on Nutrients for the details of these changes) an overhaul of the conversion factor or measures information, embedding of Canada's Food Guide for Healthy Eating assignments into the CNF database files, and a lot of behind the scenes work to help the programmers ready the files for internet display and easy search functions. Still 427 foods have been added to the CNF largely through data released by the USDA in standard releases 14, 15, 16, 16-1 and 17. Not all foods included in the USDA database are suitable for the CNF either as they are not marketed here or are not allowed here due to unique Canadian regulations. While we found good success for years in working from USDA update files to track the new nutrients, changed nutrients, new conversion factors etc., informal comparisons revealed that the number of changes to the USDA files that were not tracked in this manner was increasing. Therefore we conducted a "mirroring exercise" to compare by computer

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application where the differences were true differences and where they were through lack of upkeep. As a result, clients will find many more changes to the nutrients than might be expected strictly from the USDA update files alone. Conversion Factors - Many conversion factors from a variety of sources were used to update the measure for which a weight of measure is provided within the database. Some of these are more user-friendly and embedded as part of the preparation for the web based program. Many clients may find them easier for their own programs as well as fewer calculations will be involved. Assignments in the Meat and Alternates Group - Of particular note for all users of these CFGHE assignments is the considerable difference of approach to recommended serving sizes utilized in the Meat and Alternates group. It is the philosophy of the creators of CFGHE that people tend to eat less meat or alternates at some meals (i.e., lunch meats in a sandwich, an egg in a salad) than others (i.e., fish fillet, meat steak) and that the education messages were better targeted when aimed at an overall consumption of between 100-300g of food per day than a single serving size for a meat or alternate portion. The closest acceptable fit in terms of making an assignment for each meat or alternate food in the database was to give a range of 50-100g for meat, poultry and fish, 1-2 eggs etc. However, we cannot electronically produce nutrient profiles on a range (calculation fields only accept one value), so web clients will see for beef steaks for example, that the indicator of a CFGHE measure description appears beside a measure which reads "50-100g", but there is no conversion factor or weight associated. However, the user can find the conversion factor for one end of that range, 100g. Similarly, foods that are very high in fat, and/or so low in nutrients that they don't fit into the rainbow, are called "Other foods". In the CFGHE system, these are not given portion sizes as it was felt that consumers would then consider these to be acceptable or reasonable sizes when in fact their consumption is to be limited entirely. For all other more information on the use, rationales and thresholds utilized to create these assignments please see the section entitled Relating Canada's Food Guide for Healthy Eating to CNF foods at www.healthcanada.ca/cnf. For a list of the groups and subgroups please see Table 1 in the Appendix. For a short time, the online indicators and/or the embedded subgroups within the downloadable CNF files will be the only access to this information. The updated excel file version will be available in the fall of 2005. Native Foods - Data published through a large study conducted by the Centre for Indigenous Peoples' Nutrition and Environment (CINE) 5,6,7,8,9,10,11,12, the Alaska Traditional Knowledge and Native Foods Database13 have been incorporated into the database. They all carry the term Native in the food description and the foods themselves can be located within the group of like foods (i.e., Finfish and Shellfish products, Lamb, Veal and Game Products). Density or Specific Gravity - The CNF data has been changed to provide the density or specific gravity of the edible portion of homogeneous foods. Most of these densities are calculated from the weight of a 2.54 cm cubed

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(one inch cube). These densities are most commonly applied by those users employing food models. For foods with no refuse, the factor can be used directly; for foods with refuse, the percent refuse must be subtracted from the model volume before applying the factor. Portion Size Conversion Factors - The conversion factors are foodspecific multipliers by which the nutrient values for each food may be multiplied to give the nutrients in described portions. They should not be considered as "average" or "typical" serving sizes. Multiplying by the factors provides the nutrients in the edible portions described in the CNF file (e.g., 1 fruit; 100 ml puree). Local markets must always be checked for available foods and the selection of values to be used in calculations must be based on such local information. The volume portions have been derived from the cup measures and suffer from the same strictures as described in USDA Handbook No. 456, Appendix B (2) as follows: Cup weights - Cup weights shown in the CNF data may or may not be adequate for determining weights of larger measures such as 1 quart or more. Although specific only for 1 cup, the weights are believed reasonably suitable for calculating nutrients in serving portions that are in the range of from less than 1 cup up to 2 cups. Conversion Factors for Volume Weights - In some cases conversion factors are provided for 5 and 15 ml volume weights and have been derived independently from teaspoon and tablespoon amounts (not by multiplying by 0.05 and 0.15) to conform with USDA Handbook No. 456, Appendix B (2) as follows: "For those foods commonly used in units of 1 tablespoon or 1 teaspoon, weights shown are for the foods measured in those units. Weights obtained in this manner are usually less than the weights derived for them by dividing the weight per cup by 16 (the number of tablespoons in 1 cup) or by 48 (the number of teaspoons in 1 cup)." Edible Cooked Food - Occasionally it is more appropriate and useful to provide a weight of edible cooked food from 100 g of raw. In those cases the factors provided are derived from the weight of cooked portions yielded from 100 g raw. They cannot be applied to data for the comparable raw food to "cook by calculation" as there are other factors such as nutrient retention to consider in such calculations. Conversion Factor for Edible Portion per 1 Kg - This is the number by which one would multiply the nutrient amount per 100 g to obtain the nutrient amount in the edible portion per 1 kg as described. Refuse, the inedible material (i.e., seeds, bone, and skin) contained in some foods can be calculated from this by using the following formula: R = 100 - F4 x 1 kg 100 g R = Percent Refuse F4 = Factor 4 For raw meats, the items as purchased are raw; for cooked meats, these conversion values are the amounts in the edible portion from 1 kg of cooked meat with refuse. For meat cuts containing bone, any connective tissue present is included in the value given for bone. Separable fat is not part of the refuse if the meat is described as lean and fat. Lean refers to muscle

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tissue that can be readily separated out of the intact cut and includes any fat striations within the muscle. All measurements are metric. Metric System Equivalents employed in conversions are supplied in this section. All linear measurements are in centimeters. For certain nutrients there are no data at the present time.

Information Regarding Canadian Nutrients

For the most part nutrients were determined by AOAC methods14 or by methods approved by Health Canada nutrition research scientists. Documentation accompanying each standard release of the USDA Nutrient Database for Standard Reference1 outlines methodologies employed for each nutrient in detail. The five decimal digits seen throughout the CNF do not reflect the accuracy of the data but have been included for the purpose of minimizing round-off errors in subsequent calculations. Decimal Places. The five decimal digits seen throughout the CNF do not reflect the accuracy of the data but have been included for the purpose of minimizing round-off errors in subsequent calculations. Proximate components include moisture (water), protein, total lipid (fat), carbohydrate and ash. Addition of these 5 components should approach 100. Carbohydrate is determined as the difference between 100 and the sum of the remaining proximate components (and alcohol when present). The determination of total carbohydrate values by this method of calculation includes total dietary fibre. Carbohydrate values are assumed zero in animal products (nutrient source code 12). Protein values are calculated from the level of measured total nitrogen in the food, using the conversion factors recommended by Jones (1941). Protein values for soy products, chocolate, cocoa products, coffee, mushrooms and yeast are adjusted for non-nitrogenous material. The adjusted protein conversion factors used to calculate protein for these items are: soy products 5.71, chocolate and cocoa 4.74, coffee 5.3, mushrooms 4.38, and yeast 5.7. Carbohydrate when present is determined as the difference between 100 and the sum of the remaining proximate components (and alcohol when present). The determination of total carbohydrate values by this method of calculation include total dietary fiber. Carbohydrate values are assumed zero in animal products. Food Energy is expressed in both kilocalories (kcal) and kilojoules (kJ). One kcal equals 4.184kJ. Calorie values are based on the Atwater system for determining energy values; as the specific Atwater factors (specific to described food types) or used, for most foods the calorie value will differ from that calculated by the general 4/9/4 factors for protein/fat/carbohydrate. Details for the derivation of the Atwater calorie factors are outlined in Agriculture Handbook No. 7415. Total Dietary Fiber (TDF) is made of complex and heterogeneous polymeric materials that are not easy to separate from other food components, particularly starch. Methods for dietary fibre have evolved remarkably over the past decade and at the moment there are 3 different AOAC approved methods for measuring TDF. TDF values originating from

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USDA data are analysed by AOAC14 methods 985.29 (Prosky) and 991.43 (Lee). Values originating from Canadian government laboratories (nutrient source code 3) were analysed using AOAC method 992.16 (Mongeau). TDF is assumed zero in many foods after review of literature and/or consultation with scientific experts (nutrient source code 12). Vitamin A The primary unit of biologic activity for Vitamin A is called alltrans retinol. Carotenoids are a group of plant pigments that are provitamin or precursors to Vitamin A. The body cannot use these inactive forms until they are converted to the active, retinol. Total Vitamin A activity of a food then is expressed as a sum of its retinol and carotenoid content after conversion. Unfortunately, more than one method of expressing this total activity have been developed and not used universally. Also, the National Academy of Sciences16 has recently determined that the contribution from carotenoids is roughly half of that thought previously, resulting in the new unit, Retinol Activity Equivalents. Nutrition labels in the United States use International Units or IU. 1 IU = 0.3 mcg retinol 1 IU = 0.6 mcg -carotene 1 IU = 1.2 mcg other carotenoids Vitamin A on the Canadian Nutrition Facts table is expressed in Retinol Equivalents, RE 1 RE = 1 mcg retinol + mcg -carotene/6 + mcg other carotenoids/12 The new Dietary Reference Intakes (DRI) recommendations16 have now suggested Vitamin A should be expressed in terms of Retinol Activity Equivalents or RAE 1 RE = 1 mcg retinol + mcg -carotene/12 + mcg other carotenoids/24 It is not simple or advisable to convert between RE's and IU's in a food containing both Retinol and carotenoids as one doesn't have information on the proportions of each. Calculating any of these activity standards is best done by starting with the amounts, in g, of each fraction contributing to activity. The CNF 2005 version lists values of Vitamin A activity in terms of RAE, retinol in micrograms, and -carotene in micrograms. Other Carotenoids Data compiled by USDA for 4 additional classes of carotenoids have been added to the CNF for this edition: alpha-carotene lycopene -cryptoxanthin lutein &amp; zeaxanthin (combined) These carotenoids have a much lower contribution to Vitamin A activity, but act as antioxidants that may have roles in reducing risks of cancer and other diseases.

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Vitamin D Vitamin D is expressed in units of mcg 40 IU Vitamin D = 1 mcg CNF staff initiated a project to expand the Vitamin D values on the database. Critical examination of the high percentage of formerly "missing values" was undertaken. Some were known by scientific deduction to be zero are now assigned assumed zero status, some values were borrowed from international databases, and some were estimated by recipe calculation to be below international standards for trace amounts. Vitamin D in fish is determined by reverse phase HPLC-UV after sample saponification followed an extraction and an extensive clean-up involving a normal phase HPLC-UV separation. Vitamin E There are a number of isomers of Vitamin E. In the past a calculation of Vitamin E equivalents, which took into account activities of various isomers was most commonly used. However, the National Academy of Sciences has now determined that the only isomer of significant activity is the RRR-"- tocopherol expressed in mg. As such the only expression of Vitamin E activity now in the CNF is "- tocopherol in mg. Niacin is expressed both in terms of mg of preformed niacinamide present in the food as well as niacin equivalents (NE) which includes that which can be formed from tryptophan. There are 2 methods of calculating niacin equivalents: If preformed niacin, mg and tryptophan, g were present in the database then: (tryptophan x 1000/60) + niacin = NE If tryptophan was not present it was imputed to be 1.1% of total protein and: (0.011 x protein) x 1000/60 +niacin = NE Folate, Folic Aid, Total Folacin There are two chemical forms now in foods that contribute to folate bioactivity. Naturally occurring (food folate) and the added synthetic form (folic acid). The folic acid is more active than the food folate. As a result one finds in sources of nutrient data: Folic acid in mcg Food folate or naturally occurring folate in mcg The arithmetic sum of the two (not accounting for activity) sometimes referred to as total folacin or simply as Folate in mcg. This is the unit to be used on the Canadian label Dietary Folate Equivalents 1 DFE = (mcg folic acid x 1.7) + mcg food folate The DFE is now the most commonly unit of expression when referring to recent population nutrition studies. There are a number of assumptions/limitations that need to be recognized before utilizing these data: These data assume that the additions of folic acid are as outlined in the regulations. In practice overages are common. Where a range is allowed we are basing calculations on the average. The addition is optional for cornmeal, pasta and rice but some realities in the marketplace allow us to make generalizations. There are very few manufacturers of cornmeal and they do not want to produce both fortified and unfortified batches. We are assuming that even the cornmeal used as an ingredient by manufacturers (i.e., in tacos shells) is fortified. Most pasta is fortified in Canada. There are some imported brands that are not fortified and there is a separate listing for these in the database.

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However where it is an ingredient in manufacture of another food we are assuming fortified. In practice up to this point only precooked rice is commonly fortified. Values for cooked pasta were calculated based on the moisture difference between cooked and dry. There are no standard retention factors for folic acid upon cooking/processing. Only rather wide rages are published depending on many factors. Fatty Acids Fatty acids are referred to by a variety of nomenclature systems, many of which date back prior to common knowledge of specific and geometric isomers. For unsaturated fatty acids, the trivial and systematic names reflect the most common isomer, although all isomers are included in the value. The most specific descriptor of the isomers is that indicated through the use of a shorthand system of numbers and letters. The first number in the nutrient description (before the colon) is the number of carbon atoms and the second (after the colon) is the number of double bonds in the chain. The letter c, t or i indicates whether or not the bond is cis or trans. For polyunsaturated fatty acids, cis and trans configurations at successive double bonds may be indicated. The i indicates that the fatty acid is not a single isomer but the peaks cannot be easily differentiated in the particular food item (i.e., 18:2 t depicts a fatty acid with 18 carbon atoms, 2 double bonds, and a trans configuration about at least one of those double bonds). The values shown are for the actual quantity (g/100g) of each fatty acid and do not represent fatty acid triglycerides. These data were converted to grams of fatty acid per 100 g of total lipid (fat) using lipid conversion factors and then to gram of fatty acid per 100 grams edible portion of food using the total lipid content. Details of the derivation of lipid conversion factors have been published18. Fatty Acid Totals As the individual fatty acids are determined by a different analytical method than that of total fat, the sum of fatty acids is rarely exactly equal to the total fat value. Moreover, total fat may include other fatty acids, phospholipids or sterols not analysed in that food. Values for total saturated, monounsaturated and polyunsaturated fatty acids may include individual fatty acids not listed in the CNF: therefore, the sum of their values may exceed the sum of the individual fatty acids listed. In rare cases, the sum of individual fatty acids may exceed the sum of the values given for the total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). These differences are generally caused by rounding and should be relatively small. Zero values for individual fatty acids should be understood to mean that trace amounts may be present. When g fatty acids per 100g were calculated to g fatty acids per 100g of food, values of less than 0.000g could be rounded to zero. For formulated or brand name foods, industry data were often available for only the fatty acid classes (SFA, MUFA, PUFA) but were lacking for individual fatty acids. Cholesterol - Cholesterol is present only in foods of animal origin. For foods of plant origin, the value for cholesterol is assumed to be zero.

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Calculated values - Nutrient values have been recalculated for those nutrients where regulations in Canada require supplementation or fortification of certain foods as described in the Food and Drug Act and Regulations2. Such values are identified both by the food code and the nutrient source codes. In the same manner, certain foods (such as: CREAM, SOUR, cultured, 14%fat) that are not for sale in the U.S. have been calculated in their entirety to approximate Canadian foods and are similarly identified. Calculations are based on the values shown in USDA Nutrient Database for Standard Reference utilizing the conversion factors shown in Table 2 in the Appendix. Some inconsistencies may appear in the last decimal due to the conversion and rounding of numbers but are inconsequential in the overall accuracy of the data. Many amino acid and fatty acid profiles are calculated based on a difference in total protein or total fat from a similar food with an analyzed profile. For these foods no standard error or number of observations appear.

Metric System Equivalents for Units of Measure

Type Volume US and Imperial measures 1 teaspoon 1 tablespoon 1 fluid ounce (US) 1 fluid ounce (Imperial) 1 cup (8 US fluid ounces) 1 pint (16 US fluid ounces) 1 pint (20 Imperial fluid ounces) 1 quart (32 US fluid ounces) 1 quart (40 Imperial fluid oz) 1 gallon (128 US fluid ounces) 1 gallon (160 Imperial fluid ounces) 1 cubic inch 1 inch 1 ounce (avoirdupois) 1 pound (avoirdupois) 1 cup (poultry & cooked meats, diced) 1 cup (poultry & cooked meats, ground) 1 Calorie Metric Equivalents 4.9 ml 14.8 ml 29.57 ml 28.41 ml 236.6 ml 473.2 ml 568.3 ml 946.4 ml 1136.5 ml 3.786 ml 4.546 ml 16.39 ml 2.54 cm 28.35 g 453.6 g 140 g 110 g 4.184 kJ 4L 2.54 cm cube 15.63 ml 1L 500 ml Canadian Household Measure 5 ml 15.0 ml

250 ml

Length Weight

250 ml 250 ml

148 g 116 g

Energy

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References for CNF Nutrient Data

1. U.S. Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference. Composition of Foods: Raw, Processed, Prepared. Release 14, Release 15, Release 16, Release 16-1, Release 17. 2. Department of National Health and Welfare. 1981. Food and Drugs Act and Regulations. Minister of Supply and services Canada (plus electronic updates). http://www.hc-sc.gc.ca/foodaliment/friia-raaii/food_drugsaliments_drogues/act-loi/e_index.html 3. Klensin, J.C., Feskanich, D., Lin, V., Truswell, A.S., and Southgate, D.A..T. 1989. Identification of food components for INFOODS data interchange. United Nations University, Tokyo. www.fao.org/infoods/ tagnames_en.stm 4. Canadian Food Inspection Agency. 1996 (+amendments). Guide to Food Labelling and Advertising. www.cfia-acia.agr.ca. 5. Kuhnlein, H.V., Chan, H.M., Leggee, D., Barthet, V. 2002. Macronutrient, Mineral and Fatty Acid Composition of Canadian Arctic Traditional Food. Journal of Food Composition and Analysis. 15: 545-566. 6. Fediuk, K., Hidiroglou, N., Madre, R. and Kuhnlein, H.V. 2002. Vitamin C in Inuit Traditional Food and Women's Diets. Journal of Food Composition and Analysis. 15: 221-235. 7. Belinsky, D.L., Kuhnlein, H.V. 2000. Macronutrient, Mineral and Fatty Acid Composition of Canada Goose (Branta Canadensis): An Important Traditional Food Resource of the Eastern James Bay Cree of Quebec. Journal of Food Composition and Analysis. 13: 101-115 8. Belinsky. D.L., Kuhnlein, H.V., Yegoah, F., Penn, A.F., Chan, H.M. 1996. Composition of Fish Consumed by the James Bay Cree. Journal of Food Composition and Analysis. 9: 148-162. 9. Kuhnlein, H.V., Appavoo, D., Morrison, N., Soueida, R., Pierrot, P. 1994. Use and Nutrient Composition of Traditional Sahtu (Hareskin) Dene / Mtis Foods. Journal of Food Composition and Analysis. 7: 144-157. 10. Kuhnlein, H.V., Soueida, R. 1992. Use and Nutrient Composition of Traditional Baffin Inuit Foods. Journal of Food Composition and Analysis. 5: 112-126. 11. Kuhnlein, H.V., Kubow, S., Soueida, R. 1991. Lipid Components of Traditional Inuit Foods, and Diets of Baffin Island. Journal of Food Composition and Analysis. 4: 227-236. 12. Morrison, N., Kuhnlein, H.V. 1993. Retinol Content of Wild Foods Consumed by the Sahtu (Hareskin) Dene/ Metis. Journal of Food Composition and Analysis. 6: 10-23. 13. Alaska Traditional Knowledge and Native Foods Database. [on line] http://www.nativeknowledge.org/start.htm 14. Association of Official Analytical Chemists. 1995. Official Methods of Analysis. 16th ed. 2 vol. Arlington, VA [and previous editions]. 15. Merrill, A.L. and B.K. Watt. 1973. Energy Value of Foods. Basis and Derivation. Rev. U.S. Dept. of Agric., Agric. Handb. No. 74. 16. National Academy of Sciences. National Research Council. 2000. Dietary Reference Intakes For: Vitamin C, Vitamin E, Selenium and Carotenoids. National Academy Press, Washington, D.C. www.nap.edu 17. National Academy of Sciences. National Research Council. 1999. Dietary Reference Intakes for: Thiamin, Riboflavin, Niacin, Vitamin B6,

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Folate, Vitamin B12, Pantothenic Acid, Biotin and Choline. National Academy Press, Washington, D.C. www.nap.edu 18. Weihrauch, J.L., L.P. Posati, B.A. Anderson and Exler, J. 1977. Lipid Conversion Factors for Calculating Fatty Acid Content of Foods. J. Amer. Oil Chem. Soc. 54: 36-40. 19. Health Canada. 2005. Relating Canada's Food Guide to Healthy Eating to Canadian Nutrient File Foods [on line]: http://www.hc-sc.gc.ca/foodaliment/ns-sc/nr-rn/surveillance/cnffcen/e_relating _cfg.html 20. Health Canada. 2005. Relating Canada's Food Guide to Healthy Eating to Canadian Nutrient File Foods Rationale [on line]: http://www.hcsc.gc.ca/food-aliment/ns-sc/nrrn/surveillance/cnf-fcen/e_rationale.html 21. Health Canada. 2005. Thresholds for Assigning Foods to Specific Groups and Subgroups [on line]: http://www.hc-sc.gc.ca/food-aliment/nssc/nr-rn/surveillance/cnf-fcen/e_thresholds.rtf 22. Adams, C.F. 1975. Nutritive Value of American Foods in Common Units. U.S. Dept. of Agric., Agricultural Handbook No. 456.

Glossary of NutriBase Terms

Active Client - The "active client" is the selected client - the one you're currently working with. This client's name appears in the Client Selection List at the top of your screen when you select the Client function. You can select the active client by clicking the down arrow in the Client Selection List and selecting the desired client. The Professional and higher editions allow you to organize your clients in up to 26 "Client Folders." "All Foods" Tab - This is a tab in the Food Log. It always contains every food item in the nutrient intake. You can organize and analyze your Food Log by meals or snacks by copying the food items (and/or PFI's and recipes) from the All Foods Tab to any of the six meal and/or snack tabs. "All Meals" Tab - This is a tab in the Meal Manager. This tab always contains every Meal in the Meal Manager. You can organize (and analyze) your Meals by copying them from the All Meals Tab to any other Meal notebook tab. You can add, edit, and delete Meal tabs as you wish. "All Personal Food Items" Tab - This is a tab in the Personal Food Item Manager. It always contains an alphabetical listing of every PFI in the nutrient intake. "All Recipes" Tab - This is a tab in the Recipes Manager. This tab contains every recipe in the Recipe Manager. You can organize (and analyze) your recipes by copying them from the All Recipes Tab to any other recipe notebook tab. You can add, edit, and delete recipe tabs as you wish. Append - When you "append" information, you add it to the existing information. This way you lose no information. For example, if you "append" to a Meal, you are adding items to the Meal. Auto-Record List - A list of food items and/or exercises that a client eats or performs every day. The Auto-Record List is a list of items that you can create for each and every client if you wish. Each time you record the very first intake item for the day for the selected client, the items in the AutoRecord List are automatically recorded for you.

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Calendar Images - NutriBase uses images to provide feedback regarding the status of particular calendar days. You can select these images in the Clients Criteria section of NutriBase. Note: When you first copy Meal Plan days to a client's intake days, the images on the calendar will be NutriBase Apple icons. This is because you have not yet acknowledged that the food items copied to that date have been eaten. You can edit the intake for that day to conform to the actual intake (as opposed to the intake recommended by the Meal Plan). When you click the Save Button for that day, the NutriBase Apple icon will change into a "Thumbs Up" or "Thumbs Down" icon as appropriate. Client-Specific - Relating specifically to a single client. Cherry Pick Dates- "Cherry pick" dates from a NutriBase calendar individually and at random. Cherry pick dates by clicking them. Normally, you would cherry pick non-sequential dates since it is often easier to pick contiguous dates using the range option. This function is typically used to select dates for a multi-day intake. You can also cherry pick items from some NutriBase list boxes. Cherry Pick Items - You can "cherry pick" items from some list boxes by pressing the Ctrl key and clicking the items you wish to select with the mouse cursor. You can also cherry-pick dates from certain NutriBase calendars. Client Folders - NutriBase provides up to 26 "Client Folders" for you. Each folder contains an alphabetical listing of the clients you have assigned to that folder. You can organize your recipes into categories with these folders. You could organize clients by special needs (weight-loss, diabetic, bodybuilding, etc.) or by location (Ballys, Bill's Gym, Diet Center, etc.). Click the Folders Button to manipulate these folders and their contents. Client Group - A "client group" is a group of clients you have selected and identified as a group. Defining a client group allows you to analyze a group of clients as if they were a single entity. This gives you an analysis of what the group as a whole did. (NutriBase also allows you to analyze each member of the group individually if you like). Client groups are supported in NutriBase Professional and higher editions only. Use the client group Create Button to define a client group. Client Intake Module - This feature (NutriBase Professional and Higher) let's you click a button within NutriBase that will burn a CD (or DVD) that you can provide to your client. Your client can install the NutriBase Client Intake Module on their own PC, record one to 30-days food and exercise intake, then click a button to email you the results so you can provide an analysis and your recommendations. Column Header - A "column header" is topmost cell of a spreadsheet view in NutriBase. It contains the column heading in the form of a text string. An example of a header would be "Food Name." You can drag the column header to the left or right to resequence the column order. You can drag the right edge of a column header to resize it. NutriBase will remember the new width for you. Each column resize is specific to the food category you are perusing.

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Copy Command - The Copy Command lets you copy information (usually a text string or a graphic image) to the Windows Clipboard (a temporary storage area that your operating system sets aside for you). This allows you to save this information to paste into another Windows document of some sort later. To copy text to the clipboard, you must select the information you wish to copy. Select information by clicking your left mouse button down at the point you wish to begin selecting. Drag the mouse to the end of the text or graphic and release the mouse button when you reach the end of the information you want to copy to the clipboard. To copy a graphical image, click on the image (to give it the focus), then press "Alt-Print Scrn" (That is, hold down the Alt key. Then, while still holding the Alt key down, press the Print Scrn key. Let them go simultaneously.) This copies the image to the Windows clipboard. To actually copy this information to the Windows Clipboard, press "Ctrl-C." That is, hold down the Ctrl key on your keyboard, then, while still holding it down, press the "C" key once and then let them both go. A similar command is the cut command. CPF Ratio - The "CPF Ratio" is the ratio of calories from Carbohydrates, Protein, and Fat - in that order - in a client's intake, recipe, or Meal Plan. A CPF Ratio of "40-30-30" indicates that an intake, recipe, or Meal Plan contains 40% of its calories from Carbohydrates, 30% of its calories from Protein, and 30% of its calories from Fat. You can assign CPF Ratio goals to clients. NutriBase provides the CPF Ratios for intakes, recipes and Meal Plans. The CPF Ratio tells you a lot about a client's intake, a recipe, or a Meal Plan. NutriBase will also display the PCF Ratio (if you select this option in the User Preferences). CNF Data CNF stands for Canadian Nutrient Files, which in this product, consists of the Canadian Nutrient Files, the data contained in our Medical Nutritionals food category, the data contained in our Vitamins and Mineral Supplements food category, and the data contained in our Commercial Ingredients food category. Cut Command - The Cut Command lets you cut (remove) information (usually a text string or a graphic image) from a document and copy it to the Windows Clipboard (a temporary storage area that your operating system sets aside for you). This allows you to save this information to paste into another Windows document of some sort later. To cut information to the clipboard, you must select the information you wish to cut. Select information by clicking your left mouse button down at the point you wish to begin selecting. Drag the mouse to the end of the text or graphic and release the mouse button when you reach the end of the information you want to copy to the clipboard. To actually cut this information to the Windows Clipboard, press "Ctrl-X." That is, hold down the Ctrl key on your keyboard, then, while still holding it down, press the "X" key once and then let them both go. The information you have selected will disappear from the initial document and be available for you in the clipboard. A similar command is the copy command. Drag and Drop - To "drag and drop" an item, use the left mouse button of your mouse. Point the mouse cursor at the item you wish to "drag" with the mouse cursor. Press the left mouse button and while continuing to hold the button down, "drag" your mouse cursor to the new location for the item you

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selected. After you have the cursor in place, "drop" the item by releasing the left mouse button. NutriBase offers the drag and drop capability in several locations. Exercise Intake - An "exercise intake" is the total exercise that a client performs in some time period. Normally, that time period is one day. When recording an exercise intake with NutriBase, you can select from your Exercise category lists, from previously recorded days of exercise intakes, or from workouts. Food Log - Also called a "nutrient intake" or "intake," is a listing of the foods a person eats (along with their serving sizes and nutrient information). A "daily intake" is a food log for a single day, a "three day intake" is a food log for all the foods eaten in a three-day period, etc. Frame - A rectangular frame that borders an image. You can resize a frame (and the image inside it) by dragging any of the square "handles" on its four edges. HTML Format - This is the format of World Wide Web pages. HTML is short for "Hypertext Markup Language." The integrated word processor in the Professional and Enterprise versions of NutriBase will let you save any file in HTML format - you specify HTML as the format you wish to save to. This means you can now publish any NutriBase report, recipe, Meal Plan, or document as a Web Page. The NutriBase word processor also lets you save files in RTF (a generic word processor format you can open with MS Word) format. The HTML option gives you another option for electronic delivery of your work. Key Field - A "key field" is a column of data in a relational database that contains unique numbers or strings. It is used to link data from two or more databases. Meal - A "Meal" is a collection of food items and/or recipes that make up a meal or snack. They serve as the building blocks for Meal Plans. Meals are stored in one of seven tabs: the All Meals Tab, plus three meals and three snacks. Each notebook is stored in a Meal Folder. Meal Folders - NutriBase provides up to 26 "Meal Folders" for you. Each folder contains a tabbed notebook in which you can organize your Meals. You can organize your Meals into categories with these folders. (For instance, you could create a folder for Body Building Meals, Diabetic Meals, Heart Recovery Meals, etc.) Click the Folders Button to manipulate these folders and their contents. Meal Item - A "meal item" is a food item from the nutrient database, a PFI (Personal Food Item), or a recipe you are adding to a Meal. (In a recipe, we call the added items "ingredients.") Meal Plan - In NutriBase, a "Meal Plan" is a collection of food items, PFI's, recipes, and Meals that are organized into up to three meals and three snacks for up to four weeks. Some professionals refer to these as "cycle menus." NutriBase Button This is the red apple icon in the upper left corner of NutriBase. Clicking this icon will lead you to a variety of functions and options that you can use or view.

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Nutrient Density View - The NutriBase Nutrient Density View lets you display the nutrient values for say, 100 kcal "servings" of all fresh vegetables in a spreadsheet view. This gives you an apples-to-apples comparison for all nutrients for hundreds or even thousands of vegetables at once (NutriBase displays nutrient data in a spreadsheet view). Identify the foods that provide the highest nutrition per calorie. You can rank foods on-screen while using the Nutrient Density View. Overwrite - When you "overwrite" the information, you delete the existing data and replace it with the new information. Paste - To "paste" something into a file means to copy something you've cut or copied into the file at the cursor location. To paste text into your cursor location, you must first have some information (usually text or graphics) that you've cut or copied into the Windows Clipboard (a temporary storage area that your operating system sets aside for you). Place your cursor where you want to insert this information and press "Ctrl-v". This is, hold down the Ctrl key on your keyboard, then, while still holding it down, press the "v" key once and then let them both go. PCF Ratio - The "PCF Ratio" is the ratio of calories from Protein, Carbohydrates, and Fat - in that order - in a client's intake, recipe, or Meal Plan. A PCF Ratio of "15-55-30" indicates that an intake, recipe, or Meal Plan contains 15% of its calories from Protein, 55% of its calories from Carbohydrates, and 30% of its calories from Fat. You can assign PCF Ratio goals to clients. NutriBase provides the PCF Ratios for recipes and Meal Plans. The PCF Ratio tells you a lot about a client's intake, a recipe, or a Meal Plan. One day, many popular diets may be defined by their PCF Ratio. NutriBase will also display the CPF Ratio. PFI Folders - NutriBase provides up to 26 "PFI Folders" for you. Each folder contains a tabbed notebook in which you can organize your PFI's (Personal Food Items). You can organize your PFI's into categories with these folders. (For instance, you could create a folder for Body Building PFI's, Vegan PFI's, Heart Recovery PFI's, etc.) Click the Folders Button to manipulate these folders and their contents. Read Only - This is a term that refers to a file on your hard drive. It means you can "read" it (look at it and use it), but you cannot modify it and save it (at least with the same name). Read only files are protected from being overwritten. Recipe Folders - NutriBase provides up to 26 "Recipe Folders" for you. Each folder contains a tabbed notebook in which you can organize your recipes. You can organize your recipes into categories with these folders. (For instance, you could create a folder for Body Building Recipes, Vegan Recipes, Heart Recovery Recipes, etc.) Click the Folders Button to manipulate these folders and their contents. Remove - This function "removes" a selected item from the tabbed notebook card or list. The remove function is different from the delete function in that it doesn't permanently remove the selected item from NutriBase the item remains in the "All Recipes tab," the "All Foods tab," or the "All PFI's tab." To permanently remove a selected item, select the "All" tab, then use the Delete function.

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Report Header - A NutriBase "report header" is information that NutriBase can automatically insert as a banner to your reports. Normally you would include your business name, phone number, address, etc. You can include a graphical image (bit map) such as your logo if you wish. You create either type of header by clicking the "Header setup" button when it is offered. RTF - This is the acronym for "Rich Text Format." It is a document format that defines the formatting features of a word processor page. It is a format that allows a wide variety of commercial word processors to read and interpret. Because the NutriBase word processor can save files in RTF format, you have the ability to open these files with your favorite external word processor. If you use MS Word, you can open RTF files then save them in Doc or Docx formats. Right Mouse Click (RMC) - NutriBase supports 95% of its functions via the Right Mouse Click. In most cases, you select an "item" (a recipe, a PFI, a client name, a Meal, a Meal Plan, etc.) from a list, then click the right mouse button to produce a list of possible actions. Selecting a Food Item - To select a food item, click on the food name or anywhere on the row containing the food name. (Click to the left of the food name if you want to highlight the entire row containing the food name.) Once you've selected a food item, you can print it, export it, view its nutrient content, turn it into a Personal Food Item, add it to an intake, add it to a Meal, or add it to a recipe. Selecting an Item - To select an exercise, food item or other item from a list, click in the box to the left of the item. Selecting Data or Text - To select data or text, your use your mouse. Drag the mouse over the column headers to select columns. Drag the mouse over the box to the left of the rows to select rows. (To "drag" the mouse, point at the first cell you wish to select then press down your left mouse button. Then, while continuing to hold left mouse button down, move the mouse to the last cell you wish to select, then let go. Spreadsheet Format - This is a tabular display format that places columns and row of nutrient information on the screen. You can scroll vertically and horizontally to view more data. You can double-click on any food item to see all the nutrients for the selected food item at once. You can view the data in split-screen mode. You can resize and/or resequence columns. You can select a food item and copy it to an intake, PFI, recipe, or Meal. You can jump to any food item or brand name. You can export selected data or print it. SR Data SR stands for Standard Reference. It is short for the USDA Nutrient Database for Standard Reference, which in this product, consists of the USDA SR data, the data contained in our Medical Nutritionals food category, the data contained in our Vitamins and Mineral Supplements food category, and the data contained in our Commercial Ingredients food category. Substring Search - A "string" search is one that looks for a "string" of characters such as a food name. A "substring" search is one that looks for a "substring" of characters such as part of a food name. A "substring search"

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on a food name of "OAT" would locate food items like "OAT", "GROATS", "OATMEAL", etc. Normally, the shorter your search string, the greater number of "hits" you'll locate. Success criteria - Success criteria are predefined nutrition and exercise goals. NutriBase helps you to establish daily goals for your clients. These goals may deal with nutrients and exercise. You can program in a set of criteria regarding these nutrients and exercise goals and have NutriBase award the client a "Thumbs Up" icon or "Thumbs Down" icon on their Calendar. This provides an instant snapshot of how well or how poorly a client is doing. Tool Bar - The "Tool Bar" is the row of icons across the top of the NutriBase Screen. Click these Explorer-style icons to perform major functions. The Tool Bar provides an alternative to using the Menu Bar options. USDA SR Data USDA SR stands for USDA Standard Reference. It is short for the USDA Nutrient Database for Standard Reference, which in this product, consists of the USDA SR data, the data contained in our Medical Nutritionals food category, the data contained in our Vitamins and Mineral Supplements food category, and the data contained in our Commercial Ingredients food category. Workouts - In NutriBase, a "workout" is a combination of exercises at specified intensities or target heart rate training zones for a specified duration. For example, a workout could consist of 60 minutes of step aerobics, a 90-minute walk at 3 mph, and 45 minutes of weight training. You can save workouts and recall them whenever you wish. After you retrieve a workout and assign it to a client, you can edit it to reflect the actual workout if it differs from the saved one.

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The Atwater Conversion Factors

The following chart shows you the calories per gram of Protein, Carbohydrates, Fat and Alcohol contained in a variety of foods. The data makes it clear that although the official AOAC approved "4-4-9" method of calculating calories is simple, it is also a crude calculation method. Food Item Baked Beans with Pork, Tomato Sauce Baked Beans with Tomato Sauce Barley Beans Beans, Refried Beef Tongue Beef Beef, Processed Beer Beet Sugar Breakfast cereals Brown Rice Buckwheat Bulgur Wheat Butter Cane Sugar Carbonated Soft Drinks Cellophane Chili with Beans Chocolate Chow Mein Noodles Cocoa Coffee Corn Bran Corn flour Corn grits Cornmeal, Degermed Couscous Egg Noodles Egg Noodles, Spinach Eggs Farina Fish Flours (average of Corn, Rice, Wheat) French Fried Potatoes Protein 3.50 3.40 3.55 3.47 3.50 4.27 4.27 4.27 3.87 1.82 3.82 3.41 3.82 3.37 3.59 4.27 3.36 3.47 3.50 1.83 3.93 1.83 3.47 1.82 2.73 2.73 3.46 4.05 3.93 3.88 4.36 4.05 4.27 2.96 4.04 2.80 Carbs 4.00 4.00 3.95 4.07 4.10 4.11 3.68 3.87 4.12 3.87 2.80 4.16 4.12 4.16 3.78 3.78 3.87 3.87 3.87 4.07 4.00 1.33 4.12 1.33 4.07 2.35 3.95 4.03 4.16 4.12 4.09 4.08 3.68 4.12 3.78 4.12 4.00 Fat 8.80 8.40 8.37 8.37 8.90 9.02 9.02 9.02 8.37 8.37 - 8.80 8.37 8.37 8.37 8.79 8.37 8.37 8.70 8.37 8.93 8.37 8.37 8.30 - 8.37 8.37 8.37 8.37 8.37 8.41 8.41 9.02 8.37 9.02 8.37 8.80 Alcohol 6.93 -

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Food Item Fruit - Flavored Drinks Fruits, Canned Fruits, Raw Lemonade Limeade Long Rice Noodles Macaroni, Regular Macaroni, Vegetable Macaroni, Whole wheat Milk and Milk Products Millet Mushrooms Nuts Oat Bran Peas Pork Potato Salad Potatoes Poultry Processed meats Quinoa Rice & Pasta w/Seasonings Rice Bran Rice, Brown Rice, White Rye Semolina Shellfish Soba Noodles Somen Noodles Sorghum Soy Bean Flour Soy Beans Spaghetti, Regular Spaghetti, Vegetable Spaghetti, Whole wheat Spouted Wheat Tea, Unsweetened (all) Tomato Sauce Triticale Vegetables (average of all)

Protein 3.36 3.36 3.36 3.36 3.36 3.47 3.91 3.86 3.59 4.27 3.87 2.62 3.47 1.82 3.47 4.27 3.60 2.78 4.27 4.27 3.47 3.87 1.82 3.41 3.82 3.23 4.05 4.27 3.37 3.91 0.91 3.47 3.47 3.91 3.86 3.59 3.59 2.44 2.60 3.32 2.44

Carbs 3.90 3.60 3.78 2.48 3.60 3.80 3.80 4.07 4.12 4.11 3.78 3.87 4.12 3.48 4.07 2.35 4.07 3.68 3.87 4.00 3.48 3.87 3.68 3.87 4.07 4.14 2.35 4.12 4.16 3.99 4.12 4.11 3.78 4.12 4.03 4.07 4.07 4.12 4.11 3.78 3.78 3.57 3.80 3.70 3.82 3.57

Fat 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.79 8.37 8.37 8.37 8.30 - 8.37 8.37 9.02 8.90 8.37 9.02 9.02 8.37 8.37 8.30 - 8.37 8.37 8.37 8.37 8.37 9.02 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.40 8.37 8.37

Alcohol -

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Food Item Wheat (except Wheat) Wheat Bran Wheat Germ Whiskey White Rice Whole wheat Whole Wheat Wild Rice Wine Zucchini

Whole

Protein 4.05 1.82 3.59 3.41 3.82 3.59 3.59 3.55 3.36 2.00

Carbs 4.12 2.35 3.78 4.12 4.12 4.16 3.78 3.78 3.95 3.92 3.70

Fat 8.37 8.30 - 8.37 8.37 8.37 8.37 8.37 8.37 8.37 8.40

Alcohol 6.93 6.93 -

The 4-4-9 Method of Calculating Calorie Intake Ratios

For USDA SR nutrient data for "formulated foods" (items with multiple ingredients), CyberSoft uses the "4-4-9 method" of calculating the "% of total calories from" and the "calories from" values for Protein, Carbohydrates, and Fat. In NutriBase, "PCF Ratio" refers to the percentage ratio of calories from Protein, Carbohydrates, and Fat. (NutriBase also offers a User Preference option to display the CPF Ratio, if preferred.) The 4-4-9 method is an official AOAC method of calculating calories. Most laboratory analyses still report calories using this method. This popular method of estimating calories assumes that one gram of protein contains 4 calories, that one gram of carbohydrate contains 4 calories, and that one gram of fat contains 9 calories. In beverages or foods containing alcohol, it is assumed that each gram of alcohol provides 7 calories. By knowing the total calories in the food and the total calories from the calorie sources contained in the food, it is a fairly straight-forward calculation to determine the "Calories from" and the "% Calories from" values. For USDA data, which uses the Atwater Conversion Factors for Protein, Carbohydrates, and Fats for most food items (except for formulated foods), CyberSoft performed calculations based on the factors provided by the USDA. The Atwater Factors used by the USDA are known to be more accurate than the AOAC-approved 4-4-9 method. The Atwater Factors are conversion factors that take into consideration that different types of foods provide different amounts of food energy per unit of any given calorie source. (See that Atwater Conversion Factors in this document to see the amount of variance you can expect to see in common foods.) For USDA "formulated foods," which include multiple ingredients, CyberSoft used the AOAC-approved 4-4-9 method of calculating calorie ratios. Doing so produced some calorie ratio totals of less than or greater than 100%. (CyberSoft's policy regarding USDA data is to keep it "as-is." For this reason, data from the original USDA source files have been retained unchanged.) For food items listed in the Vitamins and Medical Nutritionals section of NutriBase (multiple vitamins, supplements, enteral and parenteral products), CyberSoft calculated calorie ratios by using the manufacturer's information regarding calorie percentages. (These values total 100%.)

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Compensated 4-4-9 Method of Calculating Intake Ratios

For non-USDA brand name/restaurant foods and Canadian Nutrient Data, CyberSoft developed the "compensated 4-4-9" method of estimating calories and PCF ratios. In NutriBase, "PCF Ratio" refers to the percentage ratio of calories from Protein, Carbohydrates, and Fat, in that order. When applying the "straight 4-4-9 method" to actual published data, several factors make this method less than ideal. For one thing, many food makers consider any nutrient containing fewer than 5 calories to be "nutritionally insignificant." For this reason, many food makers "round off" their published values for protein, carbohydrates, and fat. Sometimes they publish a value of "<1.0 gram" for fat, which should provide a conservative figure, but it could also mean that the fat content is anywhere from 0.99 grams down to 0.0 grams. When a food item contains only a few calories, the "insignificant" rounding of fat values can have significant and misleading consequences. One consequence of this practice of rounding nutrient values is that when the caloric values for protein, carbohydrates, and fat are added up, they rarely match the calorie values published by the food manufacturer or restaurant. This means that to multiply fat grams by 9 and calculate the resulting value as a percentage of the total calorie value will result in a misleading value for % Calories from Fat (or any other percentage value). To more accurately represent "% Calories from" values, CyberSoft developed a simple method for estimating "% calories from" values of the various nutrient components. We call this the CyberSoft "compensated 4-49 method." Here's how it works: 1) Calculate the total calories from the calorie sources by multiplying protein grams by 4, carbohydrate grams by 4, and fat grams by 9. Sum these derived values to produce a "total derived calories" value. 2) Assume that the food maker's published total calorie value is correct. Compare the "total derived calorie" value to the food maker's published total calorie value. If the derived value is lower or higher than 100% of the published value, adjust all the non-zero nutrient values in exactly the same ratio to produce a 100% correlation with total calories. This "unrounding process" results in "% calories from" values for Protein, Carbohydrates, and Fat that add up to the published total calories and that also add up to 100%. This method - although crude - is the arguably the best way to assure the highest possible degree of accuracy from the published nutrient data currently available from food makers today. Since the Atwater Conversion Factors are not available for most multi-ingredient brand named foods, this method provides numbers that are likely to be more accurate overall than numbers calculated using the straight 4-4-9 method. For USDA "formulated foods" - food items that include multiple ingredients - CyberSoft used the 4-4-9 method of calculating calorie ratios. CyberSoft's decision to not impose the compensated 4-4-9 method on USDA data produced some calorie ratio totals of less or greater than 100%. For USDA data, which uses the Atwater conversion factors for Protein, Carbohydrates, and Fats, food items, CyberSoft performed calculations based on the conversion factors provided by the USDA. For food items listed in the Vitamins and Medical Nutritionals section of NutriBase

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(multiple vitamins, supplements, enteral and parenteral products), CyberSoft calculated calorie ratios by using the manufacturer's information regarding calorie percentages. (These values do total 100%.)

The NutriBase Food Categories

The following food categories (and sub-categories) are covered in NutriBase software products. Accompaniments Condiments Creamers Croutons Dips Gravy Jellies, Jams, Preserves, Marmalades Pickles, Relish, Peppers, Olives Salad Dressings Salsa Sauces Spreads Syrups Toppings Baby Foods Cereals Desserts and Snacks Fruits Infant Formulas Juices Meats and Meat Combinations Vegetables Other Baby Foods Beef Products Brisket Chuck Flank, Shank Crosscuts Ground Beef, Prepared Beef Retail Cuts Rib Round Short Loin Sirloin Variety Meats, ByProducts Beverages Alcohol and Related Carbonated Soft Drinks Chocolate Beverages Coffee and Related Drinks Fruit Juices and Nectars Milk and Related Tea Vegetable Juices Other Beverages Bread Bagels Biscuits, Croissants, Buns, Rolls Breads, Bread Dough Cornbread English Muffins Muffins Pancakes, Waffles, French Toast Cereals, Ready to Eat Cereals, Ready-to-Eat Hot Cereals Candy Candy Bars Gum Hard Candy Other Candies Cereal Grains and Pasta Flour, Meal Grains, Grasses Pasta, Noodles Cookies and Crackers Cookies Crackers Dairy Products Butter Cheese Cream, Sour Cream, Whey Eggs Yogurt Desserts Brownies Cakes Custard, Flan, Rennin Gelatin Ice Cream, Frozen Desserts Mousse Pastries Pies Pudding Sweet Breads Entrees Beef, Pork, and Other Meats Breakfast Lunch Mexican Pasta Pizza Poultry Sandwiches Seafood Other Mixed Dishes Fats and Oils Fats Margarine, Margarine Substitutes Oils Shortening Finfish and Shellfish Products Fin Fish Shellfish Fruits Fresh Dried Packaged Ingredients Cake Frosting

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Coatings, Batter Mixes, Crumbs Cooking Ingredients Fruit Fillings Marinade, Tenderizers Seasonings Sweeteners Tomato Products Lamb, Veal, and Game Products Lamb, Australian Lamb, Domestic Lamb, New Zealand Lamb, Iceland Veal and Organ Meats Game and Other Meats Legumes Beans, Peas Peanuts Soy, Carob Medical Nutritionals Carbohydrate & Protein Supplements Critical Care/Healing Support Diabetes/Glucose Intolerance Elemental Diet Gastro-Intestinal Support Hepatic Support Intact Protein Diet Parenteral (Nutrient Injections) Pediatric Pulmonary Support Renal Support Other Nuts and Seeds Flour, Meal, Powder Nuts Paste, Butter, Oil, Extract Seeds Pork Products Ham Pork Pork Products Poultry Chicken

Turkey Other Poultry Restaurants, Burgers and Tacos Pasta Breakfast Beef, Pork, and Other Meats Sides, Vegetables, Fruits Desserts and Snacks Poultry and Seafood Sandwiches Beverages, Shakes Burgers Mexican Pizza Soup, Chili Condiments, Dressings, Sauces, Toppings Salads, Salad Bar Items Breads, Muffins, Crackers Restaurants, Pizza and Sandwiches Pasta Breakfast Beef, Pork, and Other Meats Sides, Vegetables, Fruits Desserts and Snacks Poultry and Seafood Sandwiches Beverages, Shakes Burgers Mexican Pizza Soup, Chili Condiments, Dressings, Sauces, Toppings Salads, Salad Bar Items Breads, Muffins, Crackers Restaurants, Sit Down Pasta Breakfast

Beef, Pork, and Other Meats Sides, Vegetables, Fruits Desserts and Snacks Poultry and Seafood Sandwiches Beverages, Shakes Burgers Mexican Pizza Soup, Chili Condiments, Dressings, Sauces, Toppings Salads, Salad Bar Items Breads, Muffins, Crackers Restaurants, Specialty Pasta Breakfast Beef, Pork, and Other Meats Sides, Vegetables, Fruits Desserts and Snacks Poultry and Seafood Sandwiches Beverages, Shakes Burgers Mexican Pizza Soup, Chili Condiments, Dressings, Sauces, Toppings Salads, Salad Bar Items Breads, Muffins, Crackers Restaurants, Generic Pasta Breakfast Beef, Pork, and Other Meats Sides, Vegetables, Fruits Desserts and Snacks Poultry and Seafood Sandwiches

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Beverages, Shakes Burgers Mexican Pizza Soup, Chili Condiments, Dressings, Sauces, Toppings Salads, Salad Bar Items Breads, Muffins, Crackers Sausages and Luncheon Meats Frankfurters Lunch Meats Meat Spreads Fillings, and Snacks Sausages Side Dishes Meat Dishes Potato and Onion Dishes Rice, Legumes Salads and Other Dishes Stuffing Vegetable Dishes

Snacks Chips Crisps, Puffs, Curls, Balls, Sticks, etc. Fruit Snacks and Bars Grain Cakes and Snacks Granola and Granola Bars Popcorn Pretzels Snack Bars Snack Mixes Toaster Snacks Soups Bouillon Food Service Soups, Condensed Soups, Mixes Soups, Ready-toServe Spices Fresh Ground, Crumbled, Dried, Powdered Seeds Sports and Diet Nutritionals

Bars, Wafers, Puddings Drinks Vegetables Dried Fresh Frozen Packaged Vegetarian Products Beef Substitutes Egg Substitutes Fish and Poultry Substitutes Legume-Based Substitutes Meat Substitutes, Nonspecific Pork Substitutes Soup, Chili Other Vegetarian Products Vitamins & Mineral Supplements Minerals Multi-Vitamins and Minerals Vitamins

Macros for Use with NutriBase Assessment Reports

All NutriBase macros begin and end with "^". Typing the macro in the first column below will insert the value indicated in the second column. Use these macros anywhere you wish and as many times as you wish in your Initial Assessment Report template file. Macros are supported in the Professional and Higher editions of NutriBase. These macros are not casesensitive.

Client-Related Macros
^CompanyName^ Users company name or actual name. (Set in the Report section Header setup). ^ActivLev^ Client's activity level ("sedentary, "moderately active," or "very active.") ^Age^ Client's age in years. ^BasicCalReq^ Client's daily Energy (Kcal) requirement. (Doesnt account for activity or exercise.) ^Bfcalcmethod^ Method that was used to calculate body fat content. ^BodyFrame^ Client's body frame type ("small," "medium," or "large"). ^CalCutPerWk^ Client's number of calories (Kcal) to cut per week to reach his or her weight goal. ^Cnum^ Customer Number (as identified in the Client Contact List). ^Date^ Today's date. ^DesBMI^ Client's desired BMI.

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^DesBodyFat^ Client's desired (goal) body fat content as a percentage of body weight. ^DesWtKgs^ Client's desired (goal) weight in kilograms. ^DesWtLbs^ Client's desired (goal) weight in pounds. ^FirstName^ Client's first name. ^Gender^ Client's sex. ^GoalDate^ The date that the client is expected to reach his or her goal. ^HeightCm^ Client's height in centimeters. ^Heightftin^ Client's height in feet and inches. ^HeightIn^ Client's height in inches. ^IsCalOvride^ Has the client's calorie (Kcal) requirement been overridden? ("yes" or "no") ^IsNurs^ Is the client nursing ("yes" or "no")? ^IsPreg^ Is the client pregnant ("yes" or "no")? ^Kgs2L-G/Wk^ Client's kilograms to lose or gain per week. ^LastName^ Client's last name. ^Lbs2L-G/Wk^ Client's pounds to lose or gain per week. ^Mhr^ Client's maximum heart rate. ^MI^ Client's middle initial. ^ModDate^ Modification Date (user modified start date). ^NursCal^ Calories to add to client's daily calorie allotment because she is lactating. ^PregCal^ Calories to add to client's daily calorie allotment due to her pregnancy. ^Rhr^ Client's resting heart rate. ^Salutation^ Client's salutation ("Mr." or "Ms.") ^StartBMI^ Client's starting BMI ^StartBodyFat^ Client's starting body fat content as a percentage of total body weight. ^StartDate^ The date when the client information was first logged in to NutriBase. ^StartWtKgs^ Client's starting weight in kilograms. ^StartWtLbs^ Client's starting weight in pounds. ^TotKgsToL-G^ Client's total weight in kilograms to lose or gain. ^TotLbsToL-G^ Client's total weight in pounds to lose or gain. ^Wks2Goal^ Client's approximate number of weeks to reach his or her weight goal.

Calorie-Related Macros
^AlcCal^ ^AlcPerc^ calories. ^Calories^ her goal. ^CarbCal^ ^CarbPerc^ calories. ^DayCal2Main^ ^Fat^ ^FatCal^ ^FatPerc^ ^FoodEnergy^ ^NetCarbs^ ^ProtCal^ ^ProtGms^ ^ProtPerc^ Client's daily alcohol goal in calories. Client's daily alcohol goal as a percentage of total Client's daily calorie (Kcal) intake goal to reach his or Client's daily carbohydrate requirement in calories. Client's daily carbohydrate requirement as a percentage of total Client's daily calories (Kcal) to maintain current body weight. Client's daily total Fat (g) goal. Client's daily total fat requirement in calories. Client's daily fat requirement as a percentage of total calories. Client's daily Food Energy (Kj) goal. Client's daily Net Carbohydrates (g) goal. Client's daily protein requirement in calories. Client's daily Protein (g) goal. Client's daily protein requirement as a percentage of total calories.

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General Nutrient Goal Macros

^Alcohol^ ^Ash^ ^Beta-Sitosterol^ ^Biotin^ ^Caffeine^ ^Campesterol^ ^Carbs^ ^Cholesterol^ ^Fiber^ ^Fructose^ ^Galactose^ ^Glucose^ ^Lactose^ ^Maltose^ ^Phytosterols^ ^Starch^ ^Stigmasterol^ ^Sucrose^ ^Sugars^ ^Theobromine^ ^Water^ ^Calcium^ ^Chloride^ ^Chromium^ ^Copper^ ^Fluoride^ ^Iodine^ ^Iron^ ^Magnesium^ ^Manganese^ ^Molybdenum^ ^Phosphorus^ ^Potassium^ ^Selenium^ ^Sodium^ ^Zinc^ Client's daily Alcohol (g) goal. Client's daily Ash (g) goal. Client's daily Beta-Sitosterol (mg) goal. Client's daily Biotin (mcg) goal. Client's daily Caffeine (mg) goal. Client's daily Campesterol (mg) goal. Client's daily Carbohydrates, by difference (g) goal. Client's daily Cholesterol (mg) goal. Client's daily Fiber, Total Dietary (g) goal. Client's daily Fructose (g) goal. Client's daily Galactose (g) goal. Client's daily Glucose (g) goal. Client's daily Lactose (g) goal. Client's daily Maltose (g) goal. Client's daily Phytosterols (mg) goal. Client's daily Starch (g) goal. Client's daily Stigmasterol (mg) goal. Client's daily Sucrose (g) goal. Client's daily Sugars (mg) goal. Client's daily Theobromine (mg) goal. Client's daily Water (g) goal. Client's daily mineral Calcium (mg) goal. Client's daily mineral Chloride (mg) goal. Client's daily mineral Chromium (mcg) goal. Client's daily mineral Copper (mg) goal. Client's daily mineral Fluoride (mg) goal. Client's daily mineral Iodine (mg) goal. Client's daily mineral Iron (mg) goal. Client's daily mineral Magnesium (mg) goal. Client's daily mineral Manganese (mg) goal. Client's daily mineral Molybdenum (mcg) goal. Client's daily mineral Phosphorus (mg) goal. Client's daily mineral Potassium (mg)goal. Client's daily mineral Selenium (mcg) goal. Client's daily mineral Sodium (mg) goal. Client's daily mineral Zinc (mg) goal.

Clients Mineral Goal Macros

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Clients Vitamin Goal Macros

^AlphaCarotene^ ^AlphaToc^ ^BetaCarotene^ ^BetaCrypto^ ^BetaToc^ ^DeltaToc^ ^Folate DFE^ ^Folic Acid^ ^Food Folate^ ^GammaToc^ ^Niacin^ ^Pantothenic^ ^Retinol^ ^Riboflavin^ ^Thiamine^ ^Total Folate^ ^Vit-A IU^ ^Vit-A RAE^ ^Vit-A RE^ ^Vit-B12^ ^Vit-B6^ ^Vit-C^ ^Vit-D^ ^Vit-E ATE^ ^Vit-E IU^ ^Vit-K^ ^AvgDailyExCal^ days / 7). ^SunEx^ ^MonEx^ ^TueEx^ ^WedEx^ ^ThuEx^ ^FriEx^ ^SatEx^ ^FA 10:0^ ^FA 12:0^ ^FA 13:0^ ^FA 14:0^ ^FA 14:1^ ^FA 15:0^ ^FA 15:1^ ^FA 16:0^ ^FA 16:1c^ ^FA 16:1t^ ^FA 16:1u^ ^FA 17:0^ Client's daily Carotene, Alpha (mcg) goal. Client's daily Vitamin E Alpha Tocopherol (mg) goal. Client's daily Carotene, Beta (mcg) goal. Client's daily Cryptoxanthin, Beta (mcg) goal. Client's daily Tocopherol, Beta (mg) goal. Client's daily Tocopherol, Delta (mg) goal. Client's Folate DFE goal Client's Folic Acid (mcg) goal. Client's Food Folate (mcg) Client's daily Tocopherol, Gamma (mg) goal. Client's daily vitamin Niacin (mg) goal. Client's daily vitamin Pantothenic acid (mg) goal. Client's daily Retinol (mcg) goal. Client's daily vitamin Riboflavin (mg) goal. Client's daily vitamin Thiamin goal. Client's Total Folate (mcg). Client's daily vitamin A, IU goal. Client's daily vitamin A (mcg) RAE goal. Client's daily vitamin A, RE goal. Client's daily vitamin B-12 (mg) goal. Client's daily vitamin B-6 (mg) goal. Client's daily vitamin C (mg) goal. Client's daily vitamin D (IU) goal. Client's daily vitamin E (mg) ATE goal. Client's daily vitamin E (IU) goal. Client's daily vitamin K (mcg) goal. Average daily exercise calories (sum of the seven Reserved Reserved Reserved Reserved Reserved Reserved Reserved.

Exercise-Related Macros

Client's Fat Goal Macros

Client's daily Fatty Acid 10:0 Capric (g) goal. Client's daily Fatty Acid 12:0 Lauric (g) goal. Client's daily Fatty Acid 13:0 (g) goal. Client's daily Fatty Acid 14:0 Myristic (g) goal. Client's daily Fatty Acid 14:1 Myristoleic (g) goal. Client's daily Fatty Acid 15.0 Pentadecanoic (g) goal. Client's daily Fatty Acid 15:1 (g) goal. Client's daily Fatty Acid 16:0 Palmitic (g) goal. Client's daily Fatty Acid 16:1c (g) goal. Client's daily Fatty Acid 16:1t (g) goal. Client's daily Fatty Acid 16:1 undifferentiated Palmitoleic (g) goal. Client's daily Fatty Acid 17:0 Heptadecanoic (g) goal.

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^FA 17:1^ Client's daily Fatty Acid 17:1 (g) goal. ^FA 18:0^ Client's daily Fatty Acid 18:0 Stearic (g) goal. ^FA 18:1c^ Client's daily Fatty Acid 18:1c (g) goal. ^FA 18:1t^ Client's daily Fatty Acid 18:1t (g) goal. ^FA 18:1u^ Client's daily Fatty Acid 18:1 undifferentiated Oleic (g) goal. ^FA 18:2cla^ Client's daily Fatty Acid 18:2CLAs (g) goal. ^FA 18:2i^ Client's daily Fatty Acid 18:2i (g) goal. ^FA 18:2n-6^ Client's daily Fatty Acid 18:2 n6 c,c (g) goal. ^FA 18:2t^ Client's daily Fatty Acid 18:2 t, not further defined (g) goal. ^FA 18:2u^ Client's daily Fatty Acid 18:2 undifferentiated Linoleic (g) goal. ^FA 18:3i^ Client's daily Fatty Acid 18:3 i (g) goal.

Client's Fat Goal Macros

^FA 18:3n^ ^FA 18:3n-3^ ^FA 18:3n-6^ ^FA 18:3u^ ^FA 18:4^ ^FA 20:0^ ^FA 20:1^ ^FA 20:2n^ ^FA 20:2n-6^ ^FA 20:3u^ ^FA 20:4u^ ^FA 20:5n-3^ ^FA 22:0^ ^FA 22:1c^ ^FA 22:1u^ ^FA 22:5n-3^ ^FA 22:6n-3^ ^FA 24:0^ ^FA 24:1c^ ^FA 4:0^ ^FA 6:0^ ^FA 8:0^ ^MonoFat^ ^Omega-3^ ^Omega-6^ ^PolyFat^ ^SatFat^ ^SatFatPer^ calories. ^TransFat^ ^TransMonoFat^ ^TransPolyFat^ Client's daily Fatty Acid 18:3 n-3 c,c,c, (g) goal. Client's daily Fatty Acid 18:3 n-3 c,c,c alpha-linolenic (g) goal. Client's daily Fatty Acid 18:3 n-6 c,c,c, gamma-linolenic (g) goal. Client's daily Fatty Acid 18:3 undifferentiated, linolenic (g) goal. Client's daily Fatty Acid 18:4 Moroctic (g) goal. Client's daily Fatty Acid 20:0 Arachidic (g) goal. Client's daily Fatty Acid 20:1 Gadoleic (g) goal. Client's daily Fatty Acid 20:2 n-6 c,c (g) goal. Client's daily Fatty Acid 20:2 n-6 c,c (g) goal. Client's daily Fatty Acid 20:3 undifferentiated (g) goal. Client's daily Fatty Acid 20:4 undifferentiated Arachidonic (g) goal. Client's daily Fatty Acid 20:5 n-3 timnodonic (g) goal. Client's daily Fatty Acid 22:0 Behenic (g) goal. Client's daily Fatty Acid 21:1 c (g) goal. Client's daily Fatty Acid 22:1 undifferentiated Erucic (g) goal. Client's daily Fatty Acid 22:5 n-3 Clupanodonic (g) goal Client's daily Fatty Acid 22:6 n-3 (g) goal. Client's daily Fatty Acid 24:0 Tetracosanoic (g) goal. Client's daily Fatty Acid 24:1c Nervonic (g) goal. Client's daily Fatty Acid 4:0 Butyric (g) goal. Client's daily Fatty Acid 6:0 Caproic (g) goal. Client's daily Fatty Acid 8:0 Caprylic (g) goal. Client's daily Fat, Monounsaturated (g) goal. Client's daily Omega-3 (g) goal. Client's daily Omega 6 (g) goal. Client's daily Fat, Polyunsaturated (g) goal. Client's daily Saturated Fat (g) goal. Client's daily saturated fat goal as a percentage of total Client's daily Trans Fat (g) goal. Client's daily Trans-Monoenoic Fat (g) goal. Client's daily Trans-Polyenoic Fat (g) goal.

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Client's Amino Acid Goal Macros

^Alanine^ ^Arginine^ ^Aspartic^ ^Cystine^ ^Glutamic^ ^Glycine^ ^Histidine^ ^Hydroxy^ ^Isoleucine^ ^Leucine^ ^Lutein^ ^Lycopene^ ^Lysine^ ^Methionine^ ^Phenylalanine^ ^Proline^ ^Serine^ ^Threonine^ ^Tryptophan^ ^Tyrosine^ ^Valine^ Client's daily amino acid Alanine (g) goal. Client's daily amino acid Arginine (g) goal. Client's daily amino acid Aspartic acid (g) goal. Client's daily amino acid Cystine (g) goal. Client's daily amino acid Glutamic Acid (g) goal. Client's daily amino acid Glycine (g) goal. Client's daily amino acid Histidine (g) goal. Client's daily amino acid Hydroxyproline (g) goal. Client's daily amino acid Isoleucine (g) goal. Client's daily amino acid Leucine (g) goal. Client's daily amino acid Lutein (g) goal. Client's daily amino acid Lycopene (g) goal. Client's daily amino acid Lysine (g) goal. Client's daily amino acid Methionine (g) goal. Client's daily amino acid Phenylalanine (g) goal. Client's daily amino acid Proline (g) goal. Client's daily amino acid Serine (g) goal. Client's daily amino acid Threonine (g) goal. Client's daily amino acid Tryptophan (g) goal. Client's daily amino acid Tyrosine (g) goal. Client's daily amino acid Valine (g) goal.

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Macros for Use with NutriBase Custom Meal Reports

NutriBase macros begin and end with "^" and are not case-sensitive. Typing the macro in the column below insert its associated in that position. Use these macros and as many times as you wish in your template file for custom Meal reports. Macros are supported in the Professional and Higher editions.
^Calories^ ^FoodEnergy^ ^Protein^ ^ProtCal^ ^ProtPerc^ ^Carbs^ ^Starch^ ^Sugars^ ^Glucose^ ^Fructose^ ^Galactose^ ^Sucrose^ ^Lactose^ ^Maltose^ ^Fiber^ ^NetCarbs^ ^CarbCal^ ^CarbPerc^ ^Fat^ ^SatFat^ ^TransFat^ ^TransMonoFat^ ^TransPolyFat^ ^MonoFat^ ^PolyFat^ ^Omega-3^ ^Omega-6^ ^FatCal^ ^FatPerc^ ^Cholesterol^ ^Alcohol^ ^AlcCal^ ^AlcPerc^ ^Ash^ ^Water^ ^Caffeine^ ^Theobromine^ ^Phytosterols^ ^Stigmasterol^ ^Campesterol^ ^Beta-Sitosterol^ ^Vit-A RAE^ ^Retinol^ ^BetaCarotene^ ^AlphaCarotene^ ^BetaCrypto^ ^Lycopene^ ^Lutein^ ^Vit-A IU^ ^Thiamine^ ^Riboflavin^ ^Niacin^ ^Pantothenic^ ^Vit-B6^ ^Total Folate^ ^Food Folate^ ^Folic Acid^ ^Folate DFE^ ^Vit-B12^ ^Biotin^ ^Vit-C^ ^Vit-D^ ^AlphaToc^ ^BetaToc^ ^GammaToc^ ^DeltaToc^ ^Vit-E IU^ ^Vit-K^ ^Calcium^ ^Magnesium^ ^Phosphorus^ ^Potassium^ ^Sodium^ ^Chloride^ ^Chromium^ ^Copper^ ^Fluoride^ ^Iodine^ ^Iron^ ^Manganese^ ^Molybdenum^ ^Selenium^ ^Zinc^ ^Histidine^ ^Isoleucine^ ^Leucine^ ^Lysine^ ^Methionine^ ^Phenylalanine^ ^Threonine^ ^Tryptophan^ ^Valine^ ^Alanine^ ^Arginine^ ^Aspartic^ ^Cystine^ ^Glutamic^ ^Glycine^ ^Hydroxy^ ^Proline^ ^Serine^ ^Tyrosine^ ^FA 4:0^ ^FA 6:0^ ^FA 8:0^ ^FA 10:0^ ^FA 12:0^ ^FA 13:0^ ^FA 14:0^ ^FA 15:0^ ^FA 16:0^ ^FA 17:0^ ^FA 18:0^ ^FA 20:0^ ^FA 22:0^ ^FA 24:0^ ^FA 14:1^ ^FA 15:1^ ^FA 16:1u^ ^FA 16:1c^ ^FA 16:1t^ ^FA 17:1^ ^FA 18:1u^ ^FA 18:1c^ ^FA 18:1t^ ^FA 20:1^ ^FA 22:1u^ ^FA 22:1c^ ^FA 24:1c^ ^FA 18:2u^ ^FA 18:2n-6^ ^FA 18:2i^ ^FA 18:2t^ ^FA 18:2cla^ ^FA 18:3u^ ^FA 18:3n-3^ ^FA 18:3n-6^ ^FA 18:3i^ ^FA 18:4^ ^FA 20:2n-6^ ^FA 20:3u^ ^FA 20:4u^ ^FA 20:5n-3^ ^FA 22:5n-3^ ^FA 22:6n-3^ ^XStarch^ ^XVLM^ ^XLM^ ^XMFM^ ^XHFM^ ^XVeg^ ^XFru^ ^XSMilk^ ^XLMilk^ ^XWMilk^ ^XFat^ ^XOther^ ^MealName^ ^MealComment^ ^PFCRatio^ ^CPFRatio^ ^Date^ ^Filler^ ^Fooditems-SS^ ^SS-Fooditems^ ^Fooditems-SShtm^ ^SS-Fooditemshtm^ ^MyField1^ MyField20^

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Most of the Meal Report macros are self-explanatory. Consult the Initial Assessment Report Macros (in the prior section) for definitions. ^Fooditems-SS^ Lists the food items formatted with the food item, a hyphen and then the serving size. ^SS-Fooditems^ Lists the food items formatted with the serving size, a hyphen and then the food name. ^Fooditems-SS-htm^ and ^SS-Fooditems-htm^ Are the same as the two macros above except that we added a line break ("<br>") to the end of each line to facilitate the smooth flow into an HTM formatted file. ^MyField1^ through ^MyField20^ are the twenty macros that represent the optional nutrients you have decided to track in addition to the ones NutriBase already tracks for you (accessed through the PFI options "Add more nutrient values" button).

Macros for Use with NutriBase Custom PFI Reports

NutriBase macros begin and end with "^" and are not case-sensitive. Typing the macro in the column below insert its associated in that position. Use these macros and as many times as you wish in your template file for custom PFI reports. Macros are supported in the Professional and Higher editions. ^Calories^ ^FoodEnergy^ ^Protein^ ^ProtCal^ ^ProtPerc^ ^Carbs^ ^Starch^ ^Sugars^ ^Glucose^ ^Fructose^ ^Galactose^ ^Sucrose^ ^Lactose^ ^Maltose^ ^Fiber^ ^NetCarbs^ ^CarbCal^ ^CarbPerc^ ^Fat^ ^SatFat^ ^TransFat^ ^TransMonoFat ^ ^TransPolyFat^ ^MonoFat^ ^PolyFat^ ^Omega-3^ ^Omega-6^ ^FatCal^ ^FatPerc^ ^Cholesterol^ ^Alcohol^ ^AlcCal^ ^AlcPerc^ ^Ash^ ^Water^ ^Caffeine^ ^Theobromine^ ^Phytosterols^ ^Stigmasterol^ ^Campesterol^ ^BetaSitosterol^ ^Vit-A RAE^ ^Retinol^ ^BetaCarotene^ ^AlphaCarotene ^ ^BetaCrypto^ ^Lycopene^ ^Lutein^ ^Vit-A IU^ ^Thiamine^ ^Riboflavin^ ^Niacin^ ^Pantothenic^ ^Vit-B6^ ^Total Folate^ ^Food Folate^ ^Folic Acid^ ^Folate DFE^ ^Vit-B12^ ^Biotin^ ^Vit-C^ ^Vit-D^ ^AlphaToc^ ^BetaToc^ ^GammaToc^ ^DeltaToc^ ^Vit-E IU^ ^Vit-K^ ^Calcium^ ^Magnesium^ ^Phosphorus^ ^Potassium^ ^Sodium^ ^Chloride^ ^Chromium^ ^Copper^ ^Fluoride^ ^Iodine^ ^Iron^ ^Manganese^ ^Molybdenum^ ^Selenium^ ^Zinc^ ^Histidine^ ^Isoleucine^ ^Leucine^ ^Lysine^ ^Methionine^ ^Phenylalanine^ ^Threonine^ ^Tryptophan^ ^Valine^ ^Alanine^ ^Arginine^ ^Aspartic^ ^Cystine^ ^Glutamic^ ^Glycine^ ^Hydroxy^ ^Proline^ ^Serine^ ^Tyrosine^ ^FA 4:0^ ^FA 6:0^ ^FA 8:0^ ^FA 10:0^ ^FA 12:0^ ^FA 13:0^ ^FA 14:0^ ^FA 15:0^ ^FA 16:0^ ^FA 17:0^ ^FA 18:0^

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^FA 20:0^ ^FA 22:0^ ^FA 24:0^ ^FA 14:1^ ^FA 15:1^ ^FA 16:1u^ ^FA 16:1c^ ^FA 16:1t^ ^FA 17:1^ ^FA 18:1u^ ^FA 18:1c^ ^FA 18:1t^ ^FA 20:1^

^FA 22:1u^ ^FA 22:1c^ ^FA 24:1c^ ^FA 18:2u^ ^FA 18:2n-6^ ^FA 18:2i^ ^FA 18:2t^ ^FA 18:2cla^ ^FA 18:3u^ ^FA 18:3n-3^ ^FA 18:3n-6^ ^FA 18:3i^ ^FA 18:4^

^FA 20:2n-6^ ^FA 20:3u^ ^FA 20:4u^ ^FA 20:5n-3^ ^FA 22:5n-3^ ^FA 22:6n-3^ ^XStarch^ ^XVLM^ ^XLM^ ^XMFM^ ^XHFM^ ^XVeg^ ^XFru^

^XSMilk^ ^XLMilk^ ^XWMilk^ ^XFat^ ^XOther^ ^PfiName^ ^PfiComment^ ^PFCRatio^ ^CPFRatio^ ^Date^ ^PfiServing^ ^MyField1^ ^MyField20^

^MyField1^ through ^MyField20^ are the twenty macros that represent your optional nutrients you have decided to track in addition to the ones NutriBase already tracks for you (accessed through the PFI options "Add more nutrient values" button).

Macros for Use with Custom Recipe Reports

NutriBase macros begin and end with "^" and are not case-sensitive. Typing the macro in the column below insert its associated in that position. Use these macros and as many times as you wish in your template file for custom recipe reports. Macros are supported in the Professional and Higher editions. ^Calories^ ^FoodEnergy^ ^Protein^ ^ProtCal^ ^ProtPerc^ ^Carbs^ ^Starch^ ^Sugars^ ^Glucose^ ^Fructose^ ^Galactose^ ^Sucrose^ ^Lactose^ ^Maltose^ ^Fiber^ ^NetCarbs^ ^CarbCal^ ^CarbPerc^ ^Fat^ ^SatFat^ ^TransFat^ ^TransMonoFat^ ^TransPolyFat^ ptophan^ ^Valine^ ^Alanine^ ^MonoFat^ ^PolyFat^ ^Omega-3^ ^Omega-6^ ^FatCal^ ^FatPerc^ ^Cholest^ ^Alcohol^ ^AlcCal^ ^AlcPerc^ ^Ash^ ^Water^ ^Caffeine^ ^Theobromine^ ^Phytosterols^ ^Stigmasterol^ ^Campesterol^ ^Beta-Sitosterol^ ^Vit-A RAE^ ^Retinol^ ^BetaCarotene^ ^AlphaCarotene^ ^BetaCrypto^ ^Arginine^ ^Aspartic^ ^Cystine^ ^Lycopene^ ^Lutein^ ^Vit-A IU^ ^Thiamine^ ^Riboflavin^ ^Niacin^ ^Pantothenic^ ^Vit-B6^ ^Total Folate^ ^Food Folate^ ^Folic Acid^ ^Folate DFE^ ^Vit-B12^ ^Biotin^ ^Vit-C^ ^Vit-D^ ^AlphaToc^ ^BetaToc^ ^GammaToc^ ^DeltaToc^ ^Vit-E IU^ ^Vit-K^ ^Calcium^ ^Glutamic^ ^Glycine^ ^Hydroxy^ ^Magnesium^ ^Phosphorus^ ^Potassium^ ^Sodium^ ^Chloride^ ^Chromium^ ^Copper^ ^Fluoride^ ^Iodine^ ^Iron^ ^Manganese^ ^Molybdenum^ ^Selenium^ ^Zinc^ ^Histidine^ ^Isoleucine^ ^Leucine^ ^Lysine^ ^Methionine^ ^Phenylalanine^ ^Threonine^ ^Try ^Proline^ ^Serine^ ^Tyrosine^

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^FA 4:0^ ^FA 6:0^ ^FA 8:0^ ^FA 10:0^ ^FA 12:0^ ^FA 13:0^ ^FA 14:0^ ^FA 15:0^ ^FA 16:0^ ^FA 17:0^ ^FA 18:0^ ^FA 20:0^ ^FA 22:0^ ^FA 24:0^ ^FA 14:1^ ^FA 15:1^ ^FA 16:1u^ ^FA 16:1c^ ^FA 16:1t^ ^FA 17:1^ ^FA 18:1u^ ^FA 18:1c^ ^FA 18:1t^ ^FA 20:1^

^FA 22:1u^ ^FA 22:1c^ ^FA 24:1c^ ^FA 18:2u^ ^FA 18:2n-6^ ^FA 18:2i^ ^FA 18:2t^ ^FA 18:2cla^ ^FA 18:3u^ ^FA 18:3n-3^ ^FA 18:3n-6^ ^FA 18:3i^ ^FA 18:4^ ^FA 20:2n-6^ ^FA 20:3u^ ^FA 20:4u^ ^FA 20:5n-3^ ^FA 22:5n-3^ ^FA 22:6n-3^ ^XStarch^ ^XVLM^ ^XLM^ ^XMFM^ ^XHFM^

^XVeg^ ^XFru^ ^XSMilk^ ^XLMilk^ ^XWMilk^ ^XFat^ ^XOther^ ^RecipeName^ ^RecipeComment ^ ^PCFRatio^ ^CPFRatio^ ^Date^ ^Servings^ ^Ingredients-SS^ ^SS-Ingredients^ ^Ingredients-SShtm^ ^SS-Ingredientshtm^ ^RecipeByline^ ^SingleServCom ment^

^RecipeDirection s^ ^FatPer100^ ^SatFatPer100^ ^AddIngredBrand ^ ^NoIngredHyphe n^ ^IngredLowerCas e^ ^IngredTab^ ^TotalGm^ ^SingleGm^ ^IngredList^ ^RCost^ (recipe cost) ^SCost^ (single serving cost) ^TotGmPreLoss^ (preloss wt.) ^PercLoss^ (% process loss)

Most of the macros above are self-explanatory. ^Ingredients-SS^ lists the recipe ingredients formatted with the ingredient, a hyphen, then the serving size. ^SS-Ingredients^ reverses this sequence. ^Ingredients-SS-htm^ is similar to ^Ingredients-SS^ except that each line ends with "<br>" to flow smoothly into your HTM template file. Macros beginning with "X" are for food exchanges. ^FatPer100^ gives you the grams of fat per 100 calories and ^SatFatPer100^ provides the grams of saturated fat per 100 calories. ^TotalGm^ is total gram recipe weight. ^SingleGm^ is the gram weight for a single serving. ^IngredList^ lists the ingredients without the serving sizes. ^MyField1^ through ^Myfield20^ are the twenty macros that represent your optional nutrients you have decided to track in addition to the ones NutriBase already tracks for you (accessed through the PFI options "Add more nutrient values" button). The following Setup Macros are embedded on the first line of the recipe template file and are separated by single spaces. They alter the way certain other macros behave. Some are used in the default recipe template file that comes with NutriBase. Setup Macros are for use only with RTF (a generic word processor format you can open with MS Word) style reports. Dont use them with HTM style reports.
^AddIngredBrand^ ^NoIngredHyphen^ ^IngredLowerCase^ ^IngredTab^ ^IngredDec1^ Adds the Brand name to ingredient listings. Removes the hyphen from ingredient listings. Forces lower case of ingredients Uses tabs instead of hyphens. Sets recipe nutrients to 1 decimal place rather than the default value of 2 decimal places.

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Information from the Web-Based Questionnaire

1 Date 2 Time 3 name=fname 4 name=mi 5 name=Name 6 name=Email 7 name=phone 8 name=address1 9 name=address2 10 name=city 11 name=state 12 name=postalcode 13 name=country 14 name=measure (Date of the submission) (Time of the submission) (First Name) (Middle Initial) (First Name) (Email Address) (Telephone) (Address Line One) (Address Line Two) (City) (State) (Postal Code) (Country) (Measure) value="e" (English - inches, lbs.) value="m" (Metric - (cm, Kg) value="f" (Female) value="m" (Male) (pregnant/nursing) value="na" (Not Applicable - checked) value="pregnant" (Pregnant) value="nursing" (Nursing) name="height" name="age" name="bodyframe" value="sm" (Small) value="md" (Medium) value="lg" (Large) (Activity Level) value="sed" (Sedentary) value="mod" (Moderately Active) value="va" (Very Active) (Present Weight) (Desired Weight) (Desired loss or gain/week) value=".1" (0.1 lbs.) value=".2" (0.2 lbs.) value=".3" (0.3 lbs.) value=".4" (0.4 lbs.) value=".5" (0.5 lbs.) 2value=".6" (0.6 lbs.) value=".7" (0.7 lbs.) value=".8" (0.8 lbs.) value=".9" (0.9 lbs.) value="1" (1.0 lbs.) value="1.1" (1.1 lbs.) value="1.2" (1.2 lbs.) value="1.3" (1.3 lbs.)

15 name=sex

16 name="p/n"

17 18 19

20

name="activity"

21 name="presweight" 22 name="desweight" 23 name="lgw"

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24 25 26 27 28 29 30 31 32 33 34 35 36

37 38

39

40 41

value="1.4" (1.4 lbs.) value="1.5" (1.5 lbs.) value="1.6" (1.6 lbs.) value="1.7" (1.7 lbs.) value="1.8" (1.8 lbs.) value="1.9" (1.9 lbs.) value="2.0" (2.0 lbs.) value="2.5" (2.5 lbs.) value="3" (3.0 lbs.) name="pfat" (Present body fat content) name="dfat" (Desired body fat content) name="monex" (Monday's exercise calories) name="tueex" (Tuesday's exercise calories) name="wedex" (Wednesday's exercise calories) name="thuex" (Thursday's exercise calories) name="friex" (Friday's exercise calories) name="satex" (Saturday's exercise calories) name="sunex" (Sunday's exercise calories) name="%p" (Percent Protein Goal) name="%c" (Percent Carbohydrate Goal) name="%f" (Percent Fat Goal) name="pg" (Personal Goal) value="lw" (Lose Weight) value="mw" (Maintain Weight) value="gw" (Gain Weight) value="iap" (Increase Athletic Performance) name="pw" (Peak weight) name="pwhen" (When was this peak weight?) value="now" (This is my present weight.) value="3mos" (Within the past 3 months.) value="6mos" (Within the past 6 months.) value="12mos" (Within the past 12 months.) value="2yrs" (Within the past 2 years.) value="5yrs" (Within the past 5 years.) value="5+yr" (More than 5 years ago.) name="medical" (Medical conditions) value="anemia" (Anemia) value="asthma" (Asthma) value="colitis" (Colitis) value="diabetes" (Diabetes) value=gastricreflux" (Gastric Reflux) value="hypertension" (Hypertension) value="hypoglycemia" (Hypoglycemia) value="ibs" (Irritable Bowel Syndrome) value="heart" (Heart Disease) value="hernia" (Hiatal Hernia) value="liver" (Liver Disease) value="other" (Other medical condition) name="othername" ("Other" medical condition) name="notes" (Notes and comments)

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* Web forms require NutriBase Professional and Higher editions in conjunction with special server-side software that must be installed. Email us at support@nutribse.com or call us at 877-223-5459 for more information. You may add as many non-mandatory fields as you wish to your form. This listing is for the ones provided with your initial questionnaire... you may add other questions as desired.

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NutriBase Enterprise Edition Network Guide

The Enterprise Edition of NutriBase is a network-aware version of NutriBase Professional. This section of this manual covers installation instructions and usage instructions for the Enterprise Editions. It is intended for the Network Administrator and the Master User. The Master User is the person in charge of the NutriBase Enterprise Edition. Each Enterprise Edition is defined by the number of "nodes" that it supports. "Nodes" are the number of simultaneous users supported by the NutriBase Enterprise Edition. For example, the 50-node version of NutriBase would permit up to 50 users to use the software at any one time... you can include passwords for more than 50 users and they can all use the software, but "only" 50 of them can use it at the same time. The NutriBase Enterprise Edition is similar to the Professional Edition except that it handles multiple simultaneous users. The Enterprise Edition requires passwords for each of its users. The Master User will have a special password. You can set the Access Level for all users and set the access level for individuals separately as well. NutriBase requires Windows OS version 5.1 or higher. This means that NutriBase requires Windows Server 2003 or newer on your server. The NutriBase Enterprise Editions are not designed to run on terminal servers and we do not recommend their use on them. The NutriBase Enterprise Edition is not intended to run on Windows 7, Windows Vista, Windows XP or older operating systems. The Master User is able to perform functions that other users will not be able to perform. These are functions are described ahead. NutriBase recognizes the Master User because the Master User logs on using the master user password (discussed later). We recommend that the main user the Master User - of NutriBase peruse this section of this Network Guide. Although this section of the manual often refers to the installation as if it were for an educational facility, the content applies to any network installation.

How to Install the NutriBase Enterprise Edition

1) Insert your Installation CD into a CD Drive and run the Setup Program. 2) The Setup Program will ask you where you want to install your Program Data Folder. This is the folder that will contain the subfolders containing all your recipes, meal plans, client information, documents, etc. You can accept the default location or you can specify a different location to accommodate your special requirements. Please do not make your Program Data Folder the same as folder your Application Folder (the permissions to these two folders should be different.) 3) If and only if - you are upgrading from NutriBase 8 to NutriBase 9, check the box to select the option (offered during the Setup process) to install the NB8 to-NB9 Upgrader. After you install NutriBase, configure the software, and confirm that it is running properly, run this NB8 to NB9 Upgrader. This utility will convert all your NB8 NutriBase data (client information, recipes, meals, meal plans, etc.) into NB9 format. This utility runs only once. After your data is upgraded, please drag its shortcut into the

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Recycle Bin it will not be used again. 4) The Setup Program will create a small text file called NBPD.INI and save it to your NutriBase Application Folder. This file will contain the path to your Program Data Folder. You will need to check this path to make certain it is correct for BOTH your server and for your workstations. 5) After installation, you must give all users of the NutriBase application permission to access this Program Data Folder with read/write permissions. Normally, this is accomplished by setting permissions for this Program Data Folder to total access for Everyone. 6) After installation and setting permissions, you must edit your "NBASENET.DAT" file. (This process is explained in detail shortly.) 7) Place shortcuts (to NB8NW.EXE) on the workstations from which you want to permit users to be able to access NutriBase. 8) Make sure each workstation has the folder named in Line 3 of the NBASENET.DAT file (discussed later). Each user must be able to read and write to this folder.

Edit your NBPD.INI Text File

When the installation is finished, it is imperative you edit the NBPD.INI file (step 4 above). This file is located in your NutriBase Application Folder. It is a simple text file whose purpose it to indicate the correct path to NutriBase data. This path must allow NutriBase to find this data from both the server AND the workstations. You can edit this path to be a mapped drive, an unmapped drive or even an environmental variable. Here are examples of three valid text entries for your NBPD.INI file: a) b) c) x:\NutriBase Data \\server\program files\NutriBase\Data @env:nutribase_data

Keep in mind that these are arbitrary examples and that you should not use these literally unless they happen to be the correct path for accessing NutriBase from both your server and for your workstations.

Set Permissions for the Program Data Folder

Once you have your NBPD.INI file edited correctly, you should set the permissions to this Program Data Folder (step 5 above) so that all users can access it with read and write privileges. This is normally accomplished by setting the permissions for this Program Data Folder to total access for Everyone. Starting NutriBase for the First Time Start NutriBase by using its shortcut on the Windows Desktop. NutriBase will start and a password will be required to get into the application. Master12User is the default password. You can change this later. NutriBase passwords are case-sensitive. You can edit this password when you edit your "NBASENET.DAT file. Edit your NBASENET.DAT File (Step 6 above) This file is located in the NBNET folder of your NutriBase application folder. The NBASENET.DAT file is a text file that you (assuming you have admin rights) can edit using a text editor like Notepad. This process is explained later in this document.

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Place Shortcuts on Every Workstation.

As part of the setup process, you must place shortcuts on each workstation on the network from which you want users to be able to access NutriBase. Have the shortcut point to the executable file on your server. NB9NW.EXE is the executable for the NutriBase 9 Enterprise Editions. The default application folder for the NutriBase Enterprise Edition is C:\Program Files\NutriBase. To access NutriBase, users click the NutriBase shortcut's Icon. Set Permissions Set permissions so that NutriBase can read and write to its Program Data folder (example: C:\Program Files\NutriBase\Data). Normally, you can simply set the permissions for the NutriBase Program Data Folder to total access for Everyone. There is one other permission setting to check: make sure that users on the individual workstations have permission to read and write to the folder specified in Line 3 of the "NBASENET.DAT" file. Importantly, make sure that this folder exists on each workstation.

The Password File (NBASENET.DAT)

"NBASENET.DAT" is the password file. It is located in the "NBNET" folder of the NutriBase application folder. Normally, this file is modified by the Network Administrator with guidance from the Master User although if the Master User has administrative rights, he or she can modify this file themselves.)The procedure for modifying this text file is explained in this document. The NBASENET.DAT file is a text file that lets you determine the following things: 1) The system wide access level (this is set on line 1) 2) The Master User's password (this is set on line 2) 3) The location for each user's Preference Files (this is set on line 3) 4) The passwords for each user (these are set on lines 4, 5, 6, etc. as needed) 5) Override any user's access level (this option is set on the lines containing the password for specific users) You can edit the NBASENET.DAT text file with a text editor like Notepad. If you use a word processor to edit this file, make sure you save it as a text file and not as a word processor file. The password file is located in the "NBNET" folder of your NutriBase application folder. LINE 1 - The System-Wide Access Level The first line in the password file (NBASENET.DAT) specifies the access level for the users of the network version. However, there are two exceptions to this system wide setting: the Master User (who always has Full Access) and users for whom you override this setting. Both of these exceptions are discussed later. Access Levels for Line 1 There are five system access levels: 0 - Full Access: all users can view, modify, or delete each other's work. 1 - Full Restrictions: users can view, modify, and delete only the work

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they've created. 2 - Partial Access: all users can view what others have done, but can only modify or delete their own work. Note: For options 0, 1, and 2, NutriBase will write several small preference files to the location specified on Line 3 of your password file (NBASENET.DAT). 3 - Full Restrictions; Write Prefs to a USB Drive in the workstation: users can view, modify, and delete only the work they've created. 4 - Partial Access; Write Prefs to a USB Drive in the workstation: all users can view what others have done, but can only modify or delete their own work. Note: For options 3 and 4, NutriBase will write several small preference files to the USB Drive (if it exists). Users will need to insert a USB Drive into a USB socket to use NutriBase. If NutriBase does not locate your USB, it will prompt you for a location to which to save these files. If you are editing the sample NBASENET.DAT file, simply type a 0, 1, 2, "3", or "4" on the first line to set the access level. This access level will apply to all users of the system except for the Master User and any users whose access level you have overridden. The Master User's access level will always be Full Access and the overridden user's setting will be 0, 1, or 2 as you determine (explained below). LINE 2 - The Master User's Password The Master User has no restrictions despite the access level specified on line 1 of the NBASENET.DAT file. The text entry on line two of the NBASENET.DAT file is the Master User's Password. The password must contain at least 1 character and no more than 20 characters. All PC keyboard characters are valid. The characters are case sensitive. No leading or trailing blanks are permitted. No null passwords are allowed. The initial Master User's password is Master12User. LINE 3 - The path to the local NutriBase Folder This field is where the path to the local NutriBase Folder is stored. The NutriBase Folder is just a folder to where NutriBase saves small userspecific preference files (things like color preferences, email setups, settings for the Quick Access Toolbar, etc.). All the "real" data like recipes, client information, Personal Food Items, Meals, Meal Plans, etc. are stored on the server so that they can be shared with other users across your network. The default value for Line 3 is C:\Windows, but you can change it to anything you like (perhaps C:\NutriBase). The name of the folder is not important, but make absolutely certain that a folder with this name exists on every workstation that is used to access the NutriBase Enterprise Edition. NutriBase can support a specific path (i.e., a full pathname) as indicated above. But you can also use variables to define your path. We use these variables because different operating systems use different paths to these folders. The variables we support are: 1) %LOCAL% - The User's Folder 2) %LOCALDOC% - The User's Documents Folder

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Note that NutriBase appends "\NutriBase" to the variable you use to specify the folder where the user preference files will be stored. NutriBase does not append "\NutriBase" if you provide a specific path because it assumes you will specify the folder you want to use. If you selected access options 3 or 4, NutriBase will attempt to locate a removable drive. If found, NutriBase will create a NutriBase Folder on that drive (i.e., G:/NutriBase). If a removable drive isn't found, NutriBase prompts the user for a specific location to which to save the user preference files. LINE 4 through the end of the file - User Password Lines Place one user's password per line until you've specified every user you will permit to access the software. These passwords are normally assigned by the Master User. Each user must be assigned a unique password. (If you assign the same password to several users, NutriBase will think that they are all the same user and will permit only one client to be logged all for all the users using the common password.) Each password must contain at least 1 character or number. You can use a maximum of 20 characters. All PC keyboard characters are valid. The characters are case sensitive. No leading or trailing blanks are permitted. No null passwords are allowed. It may be helpful to include the user's name - or part of their name - in their password. You may specify as many passwords as you require. If, for instance, you are running a 50-node system and you have 100 users, you may go ahead and enter all 100 passwords and assign them to these users. All 100 users can use the system, up to a maximum of 50 users at any one time. A Sample NBASENET.DAT File The following is a sample password ("NBASENET.DAT") file. 1 <This access level indicates that the access level is fully restricted.> Master12User <This is the master user's password> C:\Windows <This is where user's preference files are stored on the user's workstation> Userpassword1 <This is the first user's password.> Userpassword2 <This is the second user's password.> Userpassword3 <This is the third user's password.> ^0^Userpassword4 <The access level for this sample fourth user has been overridden> Userpassword5 <This is the fifth user's password.> Comments: The default value for the Master User's password is "Master12User" (as indicated on line 1) but you can change this to anything you like. There are several very small files that are stored to the user's workstation. By default, we have this set to C:\Windows (as indicated on line 2) but you can change this to something different (like "C:\NutriBase") if you like. But if you do, you must make sure that a "NutriBase" folder exists on every workstation that users will use to access NutriBase Enterprise Edition. The access level specified on line one provides the same access for all users - except for users whose access level you have overridden - like in the fourth user in the sample above. You do this by putting the override restriction between caret symbols. For example: ^0^Userpassword4 .would give the person with a password of "Userpassword4" no restrictions

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regardless of the system-wide setting on line 1. Including the user's name in the password may make it easier for you to identify a user's password. In other words, "JoeBlow34" may be an easier password for user Joe Blow to remember than a random string.

Access Settings Summary

0 = No Restrictions 1 = Full Restrictions Users can see Personal Food Items, Recipes, Meal Plans associated with their password. Users can analyze only the Recipes, PFI's and Meal Plans associated with their own password. Users can only view logged on client associated with password. Users cannot import PFI's, Recipes, or Meal Plans Users cannot export data but can export PFI, Recipes and Meal Plans associated with password. Users cannot add, delete, or modify PFI or Recipe tabs. Users don't have access to Client Contact List. Users cannot move or delete exercises in the master exercise list. Users cannot edit or delete nutrient goals. Users cannot edit or delete the success criteria. Users cannot edit or delete alarm criteria. Users cannot import Web Profiles or Client Intake Module files. All users can analyze NB Recipes and NB Meal Plans. 2 = Partial Restrictions Users can see all PFI's, Recipes, Meal Plans but can only modify those associated with password Users can analyze all Recipes, PFI's, and Meal Plans Users can modify and view only the client information associated with their password Users cannot import PFI's, Recipes, or Meal Plans Users cannot export data but can export PFI's, Recipes, Meal Plans associated with password. Users cannot add, delete, or modify PFI or Recipe tabs. Users don't have access to the Client Contact List. Users cannot edit, move, or delete exercises in the master exercise list. Users cannot edit or delete nutrient goals. Users cannot edit or delete the success criteria. Users cannot edit or delete alarm criteria. Users can import Web Profiles and Client Intake Module files. All users can analyze NB Recipes and NB Meal Plans. Note: "NutriBase Recipes" and "NutriBase Meal Plans" are the recipe and meal plans provided with NutriBase. You can ignore them but you cannot delete them. These NutriBase items are available to all users. However, the Access Levels defined for each user still pertains to them (this means, for instance, that users with partial restrictions and full restrictions cannot edit them).

Master User Privileges

Every Enterprise Edition installation needs a Master User who has unrestricted access to everything NutriBase can do. When using NutriBase, the Master User can access an option called "Master User Functions" by

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clicking the NutriBase Button (the red apple icon located in the upper left corner of the NutriBase window). From this window, the Master User can: 1) Assign a Global Access password to PFI's, Recipes, Meals or Meal Plans. This means all users, regardless of restriction, can see these items. 2) Reassign passwords assigned to users. This way a different person can take over a client's information if a student (or employee) leaves. 3) Delete clients, PFI's, Recipes, Meals and/or Meal Plans. This way, a university could clear out information for the next semester but keep all Global Access items for use by new students or employees if desired). The Master User also has other privileges. The Master User can: 1) Edit or delete anything in NutriBase that can be edited. This includes anyone's work and can modify or delete any client information, PFI's, recipes, meal, Meal Plans, Food Logs, etc. 2) Access the backup and restore options. NutriBase Button (the red apple icon in NutriBase window). Other users will not see Unlike the single-user editions of NutriBase, provide automated scheduled backups. This is located by clicking the the upper left corner of the the Backup of Restore options. the Enterprise Edition does not

IF YOU GET THE MAXIMUM NUMBER OF USERS MESSAGE

There is a text file called "NBNODES.CNT" located in the "NETWORK" folder which sits inside your ProgramData Folder (if you used the Setup Programs default ProgramData folder, this would be: C:\Program Files\NutriBase\Data\network\nbnodes.cnt). This file holds the count of the number of current NutriBase users. The initial "NBNODES.CNT" file contains the value of "0" (zero) to signify that there are no users using NutriBase. This count is incremented when a copy of NutriBase starts and decremented when a copy of NutriBase ends properly. If NutriBase does not shut down properly - for instance, if the network goes down while a few users are still logged onto NutriBase or if the Network is rebooted while users are logged onto NutriBase, this "NBNODES.CNT" file can end up with a number higher than zero even though no one is using the software. If this process continues, this number may reach the maximum number of permitted users. When this number hits the maximum number of nodes for your particular Edition, NutriBase will give you "Maximum Number of Users" error message. Therefore, if you get an erroneous error message indicating that the maximum number of users are already on the system, please open the "NBNODES.CNT" file located in the NBNET folder located your NutriBase application folder with a text editor (like NotePad) and reset the number stored in this file to "0" (zero). Whoever edits this file will need administrative rights.

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NutriBase End User License Agreement

1. Each copy of NutriBase software is licensed for use by one End User on up to three PC's OR by an unlimited number of End Users on a single PC. You can have NutriBase installed on another computer as so long as you are the only person who uses the software. If multiple users will have access to the software, this license applies to one computer only. 2. End User agrees to "activate" the software. The software will run in "evaluation mode" for seven days without the need for Activation. Activating your software assures that it will not expire at the end of seven days. CyberSoft will email the End User an "Activation ID" and "Password" to enter when prompted by NutriBase. CyberSoft will activate a maximum of three computers per registered user. Unique Activation information is required for each new PC to which NutriBase is installed. User's opting for the single PC/multiple user license will be issued Activation information for a single PC. NutriBase licenses and activations are monitored and enforced via our worldwide on-line activation server. 3. Each additional user is required to obtain an "Additional User's License" from CyberSoft, Inc. This license is available for approximately half the retail cost of the NutriBase software. One Additional User's License is required for each additional user. 4. All sales are final once NutriBase software is activated (using the Activation information provided by CyberSoft) or 30 days after purchase, whichever occurs first. 5. You may not sell, rent, lease, loan, give, sublicense or otherwise transfer the software or any copy of the software in whole or in part to any other person or third party. 6. Enterprise Editions are licensed for use on a single server in a single facility. For additional site license information, contact CyberSoft, Inc. 7. CyberSoft will make the current version of NutriBase and the three immediately previous versions of this NutriBase software available for download from our web site. Licensees shall be responsible for creating archival copies of their software in the event of the loss of the original installation file. This means that End Users who wish to continue using an obsolete version of NutriBase should make an archival copy of your version of NutriBase software. 8. CyberSoft provides licensed users of the Professional and higher editions of NutriBase the right to sublicense the NutriBase Client Intake Module (CIM) for use by their clients on their own computers. There is no charge or royalty fee for this right. 9. Updates (interim releases within the current version) are free for the version you purchased; upgrades (major new releases) are discounted at no more than half the original purchase price. If you purchase NutriBase within 60 days of a major new release, the new release is a free download.

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10. This Software License Agreement is effective upon your purchasing or installing this program and shall continue until it is terminated. This software license will terminate upon breach of any of the terms and conditions of this Agreement. 11. The software is provided "as is" without warranty of any kind, either expressed or implied, including but not limited to the implied warranties of merchantability and fitness for a particular purpose. 12. If you have complied with the terms and conditions of this Agreement, CyberSoft Inc.'s entire liability and your exclusive remedy shall be the replacement of any defective files. In no event shall CyberSoft, Inc. be liable to you for any other damages arising out of your use of this program. 13. In the event of a product return, user is responsible for confirming eligibility with CyberSoft, Inc. Once eligibility is confirmed, user is responsible for insuring the package and acquiring proof of return delivery. CyberSoft shall assess a 10% restock/card processing/activation/shipping and handling/invoicing fee. Opened calipers may not be returned and you will be responsible for the full retail price of these instruments. 14. The terms of this End User License Agreement may change without notice. 15. For clarification of any facet of this End User License Agreement or for site licensing information, email us at support@nutribase.com or call CyberSoft, Inc. at 877-223-5459 (Mon-Fri, 9-3, Arizona time).

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Disclaimer
"NutriBase" is a trademark of CyberSoft, Incorporated. Phoenix, Arizona. Information in this document is subject to change without notice. The revision date is printed on the previous page. To download the PDF version of the most current User's Manual, visit www.nutribase.com and click the Downloads option at the top of every page on this web site. The nutritional contents of many brand name foods change regularly and often. Food makers change recipes, menus and vendors. Products are discontinued. Hundreds of new foods are introduced monthly. Restaurants concede variations in their foods from region-to-region and from store-tostore. Food makers are constantly improving products by lowering Fat, Cholesterol, and/or Sodium. The result is that for many products, the nutritional information changes almost as often as new food labels are printed. Although considerable effort has been made to assure the accuracy of the data contained in this product, we cannot guarantee that the information is 100% error-free. The data presented here are guidelines - not gospel. If you wish to obtain information on a new product that hasn't yet been included in the data, simply call the appropriate food maker. Several hundred toll-free numbers have been listed for you in the Information section of this program (click "Info" in Menu Bar). You may add as many new food items to NutriBase as you wish by using the Personal Food Item function. NutriBase includes a few recipes and Meal Plans. While the descriptions may imply that these Meal Plans are "for" a particular purpose (renal, heart, diabetes, etc.), CyberSoft assumes no responsibility for determining that any particular recipe or Meal Plan is appropriate for any particular client or user. Recipes and Meal Plans are provided "as is" for your convenience and are intended to serve as starting points for a nutrition professional to edit and modify as necessary to meet the particular needs of particular clients. CyberSoft maintains this nutritional database with a staff dedicated solely to this task. This data represents over 62,000 hours of collection, assembly, and proofreading. If you suspect an error or omission, we welcome your inputs. We will confirm and correct any problems and update the database. Please address correspondence regarding corrections and/or suggestions to: CyberSoft, Inc., 3851 E. Thunderhill Place, Phoenix, Arizona 850446679, call us toll free at 1-877-223-5459, FAX us at 480-704-4116, email us at support@nutribase.com, or visit our web site at www.nutribase.com. CyberSoft Inc. assumes no liability arising out of the application or use of the data. The NutriBase Nutrient Database represents copyrighted materials and intellectual property belonging to CyberSoft, Inc. All rights are reserved. If you are interested in reprinting our nutrient data for any purpose, you must contact CyberSoft, Inc. at 877-223-5459 and obtain a written license to use the nutrient data.

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